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Chicken & broccoli biscuit pies

3 SP freestyle, 3sp/3pp each
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main meals
Servings: 10
Author: Drizzle

Ingredients

  • 1-7.5 oz package of pillsbury biscuits The ones in the 4 value pack, if you can't find these you can use the larger packs but points may change
  • 2 cups cooked shredded chicken breast I cook mine in the crock pot in a little broth on low for approx. 4 hours
  • 2 cups frozen broccoli thawed
  • 1/2 cup low fat condensed cream chicken soup
  • 3 Tbsp panko crumbs
  • 1/3 cup light grated cheese
  • 1 Tbsp parmesan finely grated cheese
  • 2 Tbsp bacon crumble

Instructions

  • Preheat oven to 375F, spray a regular sized muffin tray and set aside.
  • Break open your biscuits and using a rolling pin flatten each biscuit, place in your muffin tin and push dough into place, try and come up the sides a bit with the dough.
  • In a small bowl mix your grated cheese and panko crumbs together, divide over your 10 biscuit cups, pushing it down into the bottom.
  • Cut up your thawed broccoli pieces, in a bowl mix your broccoli, chicken and soup together.
  • Dived chicken mixture into your 10 biscuit cups, top with your parmesan cheese and bacon bits.
  • Bake in oven for approx. 20 minutes, makes 10 pies at 3 SP freestyle each (2 will cost you 5SP on freestyle) 3sp or 3pp each, store in sealed container in the fridge.
  • Nutrition info, not including the broccoli, per pie.. Calories 120... Fat 3.7g... Saturated fat 1.4g... Carbs 12.7g... Fiber 0.5g... Sugars 1.1g... Protein 9.6g