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Mini Broccoli, Cheddar and Chicken Pot Pies

Featured in the Honolulu Star-Advertiser on January 9, 2013.

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Ingredients:

Mini Broccoli, Cheddar and Chicken Pot Pies

  • Non-stick cooking spray
  • 2 10-count cans refrigerated biscuits
  • 1/3 cup butter or margarine
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups low-sodium chicken broth
  • 1/2 cup milk
  • 2 1/2 cups shredded cooked chicken
  • 2 cups frozen mixed chopped broccoli pieces, thawed
  • 1/2 cup shredded cheddar cheese

Directions:

  1. Heat oven to 400°F.
  2. Spray 2 12-hole muffin pans with non-stick cooking spray.
  3. Separate biscuits and place each biscuit in a cup of the muffin pan, pressing dough up sides to edge of cup.
  4. In 2-quart saucepan, melt butter over medium heat.
  5. Add onion; cook 2 minutes, stirring frequently, until tender.
  6. Stir in flour, salt and pepper until well blended.
  7. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  8. Stir in chicken and broccoli.
  9. Remove from heat.
  10. Spoon chicken mixture into biscuit-lined pan and sprinkle with cheddar cheese.
  11. Bake 13-15 minutes or until crust is golden brown.
  12. Let stand 5 minutes before serving.

Makes 10 servings.

Approximate Nutrient Analysis per serving:
330 calories, 16 g fat, 7 g saturated fat, 50 mg cholesterol, greater than 800 mg sodium, 30 g carbohydrate, 2 g fiber, 5 g sugar, 15 g protein

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