Gina Neely opens up about her recent separation from her husband, Pat and teaches us how to make her quick and easy chicken pot pie!
Ingredients
1 (10.2 oz) can
Pillsbury Grands Homestyle Buttermilk Biscuits (5 count)
1 (12 oz) package
Green Giant Steamers broccoli, carrots, cauliflower and cheese sauce
2 cups cooked
chicken, chopped
2 tablespoons chicken
broth
1/4 cup shredded
Parmesan cheese
Directions:
1. Heat oven to 375° F. Microwave vegetables as directed on package.
2. Meanwhile, roll out each biscuit into a 5-inch circle. Press one biscuit into each cup of a 6 cup jumbo muffin pan
overlapping top edge of pan.
overlapping top edge of pan.
3. Divide chicken evenly into biscuit-lined cups. Top each until vegetable mixture.
Sprinkle each with Parmesan cheese.
Sprinkle each with Parmesan cheese.
4. Bake for 12 to 15 minutes or until golden brown. Loosen edges with metal spatula to remove pot pies from pan.
5 servings
Prep Time: 5 Min
Start to Finish: 20 Min
Start to Finish: 20 Min
Tip: Serve pot pies with a fresh, green salad and a side of fruit to complete your family
meal. Don’t have leftover chicken? Precooked rotisserie chicken is readily available in the deli section of grocery stores, and adds to the ease of this meal. Don’t have a jumbo muffin tin? Use individual ramekins instead.
This family friendly favorite is made quick and easy with the use of frozen vegetables. Lots of flavor and
little effort!
meal. Don’t have leftover chicken? Precooked rotisserie chicken is readily available in the deli section of grocery stores, and adds to the ease of this meal. Don’t have a jumbo muffin tin? Use individual ramekins instead.
This family friendly favorite is made quick and easy with the use of frozen vegetables. Lots of flavor and
little effort!
Categories: Chicken
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