Quick & Easy Chicken and Broccoli Biscuit Pot Pies: A Deliciously Simple Weeknight Dinner
There’s something incredibly comforting about a warm, savory pot pie, isn’t there? But traditional pot pies can often be a time-consuming affair, involving intricate crusts and lengthy cooking times. What if we told you there’s a way to enjoy all the hearty goodness of a pot pie with significantly less effort and impressive nutritional value? Introducing our delightful Chicken and Broccoli Biscuit Pot Pies! These individual, perfectly portioned pot pies are an absolute game-changer for busy weeknights, offering a mouth-watering combination of tender shredded chicken, wholesome broccoli, and a creamy, cheesy sauce, all encased in a golden, flaky Pillsbury biscuit crust. Best of all, they’re surprisingly light, coming in at just 3 Freestyle Smart Points per pie, making them a fantastic option for those following a Weight Watchers plan or simply seeking healthier, yet satisfying, dinner solutions. You’ll be amazed at how quickly these come together, proving that delicious and nutritious meals don’t have to be complicated.
For many home cooks, finding a meal that is both delicious and efficient is the ultimate goal. Pillsbury products, particularly their convenient biscuit dough, are fantastic for whipping up simple dinners that everyone can enjoy without spending hours in the kitchen. These chicken and broccoli biscuit pies perfectly embody that philosophy. They capture the essence of a classic pot pie – a rich, savory filling with a delightful crust – but streamline the process by using ready-made biscuits as the perfect individual pie crusts. The result is a comforting, homemade-tasting meal that is on the table in under 40 minutes, from prep to plate. It’s a testament to how creative shortcuts can lead to incredibly satisfying culinary experiences. Whether you’re a seasoned chef or a beginner in the kitchen, you’ll find this recipe incredibly approachable and rewarding.
Chicken & Broccoli Biscuit Pot Pies
Ingredients
- 1-7.5 oz package of Pillsbury biscuits, Look for the 4-count value pack. If using larger biscuits, note that Smart Points may vary.
- 2 cups cooked shredded chicken breast, Prepare chicken in a crock pot with a little broth on low for approximately 4 hours, or use leftover cooked chicken.
- 2 cups frozen broccoli, thawed and drained well.
- 1/2 cup low fat condensed cream of chicken soup
- 3 Tbsp panko crumbs
- 1/3 cup light grated cheddar cheese
- 1 Tbsp finely grated Parmesan cheese
- 2 Tbsp bacon crumble
Instructions
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Preheat your oven to 375°F (190°C). Lightly spray a regular-sized muffin tray with non-stick cooking spray and set it aside.
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Open your package of Pillsbury biscuits. On a lightly floured surface, use a rolling pin to flatten each biscuit until it’s thin enough to fit into your muffin tin. Carefully place each flattened biscuit into the muffin cups, pressing the dough firmly into the bottom and gently up the sides to form a cup.
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In a small bowl, combine your light grated cheddar cheese and panko crumbs. Evenly divide this mixture among your 10 biscuit cups, pressing it down slightly into the bottom of each cup. This creates a delicious cheesy-crumb base.
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Ensure your thawed broccoli pieces are finely chopped. In a separate medium-sized bowl, mix the chopped broccoli, shredded cooked chicken, and the low-fat condensed cream of chicken soup until well combined.
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Spoon the chicken and broccoli mixture evenly into the 10 biscuit cups. Sprinkle the finely grated Parmesan cheese and bacon crumbles over the top of each pot pie.
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Bake in the preheated oven for approximately 20 minutes, or until the biscuit crusts are golden brown and the filling is bubbly and heated through. This recipe yields 10 delicious pies, each coming in at 3 Freestyle Smart Points (two pies will be 5 SP on Freestyle). Store any leftovers in an airtight container in the refrigerator.
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Nutrition information (approximate, 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.
Additional Info
Mastering Your Mini Pot Pies: Tips for Success
Creating these chicken and broccoli biscuit pies is incredibly straightforward, but a few tips can elevate your results from good to absolutely perfect. First, regarding the Pillsbury biscuits: the smaller, 7.5 oz packages (often found in 4-value packs) work best for uniform mini pies. If you can only find larger biscuits, simply roll them out a bit more to achieve the desired thinness for your muffin cups. The key is to get the dough thin enough so it crisps up nicely but thick enough to hold the savory filling.
For the shredded chicken, cooking it in a slow cooker with some broth is a fantastic way to achieve tender, flavorful meat with minimal effort. Simply place boneless, skinless chicken breasts in your crock pot, add about a cup of chicken broth, and cook on low for 3-4 hours until easily shreddable. This method ensures your chicken is moist and ready to absorb the creamy soup base. Alternatively, you can use pre-cooked rotisserie chicken for an even faster prep time.
Customizing Your Chicken and Broccoli Pot Pies
While this recipe for chicken and broccoli biscuit pot pies is fantastic as written, it’s also highly adaptable to your personal preferences and what you have on hand. Feel free to experiment with different vegetables – corn, peas, carrots, or even sautéed mushrooms would make excellent additions or substitutions for the broccoli. Just be sure to thaw and drain any frozen vegetables thoroughly to prevent excess moisture in your pies.
For a different flavor profile, consider adding a pinch of dried herbs like thyme or sage to your chicken and soup mixture. A dash of garlic powder or onion powder can also enhance the savory notes. If you’re not strictly adhering to Weight Watchers Smart Points, you could use a full-fat cream of chicken soup for a richer filling, or even a cream of mushroom soup for an earthy twist. Different cheese combinations can also be explored; a sharp cheddar or a blend of Italian cheeses would work wonderfully. The beauty of these individual pot pies is their versatility, allowing you to create a personalized comfort food experience every time.
Serving Suggestions & Meal Prep Tips
These individual chicken and broccoli biscuit pies are a complete meal on their own, but they also pair wonderfully with a simple side salad for a fresh contrast. A light vinaigrette dressing would complement the richness of the pot pies perfectly. For a heartier meal, consider serving them alongside a cup of warm, clear chicken broth or a simple vegetable soup.
One of the best features of this recipe is its suitability for meal prepping. Since it makes 10 pies, you’ll likely have leftovers, which are just as delicious the next day. Once cooled completely, store the biscuit pies in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply pop them in the microwave for a minute or two, or for a crispier crust, warm them in a toaster oven or conventional oven at 350°F (175°C) until heated through. These mini pot pies also freeze beautifully! Once cooled, wrap each pie individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat from frozen, bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until thoroughly heated.
A Healthy & Satisfying Option for Everyone
Beyond their delicious taste and ease of preparation, these chicken and broccoli biscuit pies offer excellent nutritional benefits, particularly for those monitoring their intake. With just 3 Freestyle Smart Points per pie, they fit seamlessly into a Weight Watchers lifestyle, providing a hearty and satisfying meal without derailing your goals. The use of low-fat ingredients like cream of chicken soup and light grated cheese helps keep the calorie and fat content in check, while the generous amount of shredded chicken offers a significant protein boost, contributing to satiety. Broccoli, a nutrient-dense vegetable, adds essential vitamins, minerals, and fiber, making this a well-rounded and wholesome dinner choice.
Even if you’re not tracking points, these mini pot pies are a smart choice for general healthy eating. They offer portion control built right into the recipe, helping you manage your intake effortlessly. They are a fantastic way to get your family to eat more vegetables, as the delicious creamy filling and flaky biscuit crust make the broccoli incredibly appealing. It’s a meal that truly delivers on taste, convenience, and health, making it a staple in any busy household looking for smart and flavorful dinner solutions.
In conclusion, these Chicken and Broccoli Biscuit Pot Pies are more than just a recipe; they’re a clever solution to the perennial weeknight dinner dilemma. They’re quick to prepare, bursting with flavor, incredibly versatile, and health-conscious, all thanks to the simple magic of Pillsbury biscuits and a thoughtful combination of wholesome ingredients. Whether you’re aiming for a low-point meal, a family-friendly dinner, or just a comforting dish that comes together in a flash, these individual pot pies tick all the boxes. Give this recipe a try tonight and discover your new favorite easy dinner! We’re confident they’ll become a beloved staple in your kitchen.