Cheesy Chicken Pot Biscuit Cups Recipes

CHEESY CHICKEN POT BISCUIT CUPS (LOW FAT, LOW CAL)

Cheesy Chicken Pot Biscuit Cups (Low Fat, Low Cal) image

A weight watchers recipe I obtained from a message board at www.dwlz.com. Per serving of 2 each: 230 calories, 6 gm fat, 2 gm fiber. WW Points per serving : 5 You could also add more veggies to make this more "pot pie-ish". This may change your point count, depending on what you add.

Provided by AndreaVT96

Categories Chicken Breast

Time 22m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

1 (7 1/2 ounce) can homestyle refrigerated biscuits or 1 (7 1/2 ounce) can buttermilk biscuits
1 cup cooked chicken breast, diced
1 (10 1/2 ounce) can reduced-fat cream of chicken soup
2/3 cup shredded low-fat cheddar cheese
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper

Steps:

Preheat oven to 400 degrees.
Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup.
In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
Evenly spoon chicken mixture into prepared biscuit cups.
Bake for 12 to 15 minutes or until golden brown.
Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

Nutrition Facts : Calories 231.8, Fat 9.7, SaturatedFat 2.9, Cholesterol 27.1, Sodium 572.7, Carbohydrate 20.3, Fiber 0.4, Sugar 3.5, Protein 15.2

CHEESY CHICKEN POT BISCUIT CUPS

Cheesy Chicken Pot Biscuit Cups image

This is a one of our kids favorite meal. They are very good and easy to make. We normally have all these items on hand. You can also use any leftover chicken for this.

Provided by Missy Wimpelberg

Categories Chicken

Time 25m

Number Of Ingredients 6

Ingredients

1 can(s) refrigerated biscuits ( i like grands)
1 c diced cooked chicken breast
1 can(s) cream of chicken soup, fat-free
2/3 c cheddar cheese, shredded
1 tsp parsley flakes
1/4 tsp black pepper

Steps:

1. Preheat oven to 400 degrees. Seperate biscuits and place each biscuit in a cup of an ungreased 12 hole muffin pan pressing dough up the sides to edge the cup.
2. In a medium bowl, combine chicken, soup, cheddar cheese, parsley flakes and black pepper. Mix well to combine.
3. Evenly spoon chicken mixture into prepared biscuit cups. Bake for 12-15 minutes or until golden brown. Remove from oven. Place muffin pan on a wire and let set for 2-3 minutes. Serve at once.

CHEESY BISCUIT POT PIES

Cheesy Biscuit Pot Pies image

This meal is super simple. It involves a can of biscuits, a bag of frozen vegetables, seasoned and seared chicken and melted Cheddar cheese. And because they're mini pot pies, the cute meter is practically shattered. You don't even have to grease the ramekins. The biscuits have flecks of butter in them that'll keep them easy to pop out.

Provided by Bev Weidner

Categories main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts
1 tablespoon Italian seasoning
Kosher salt
One 12-ounce package frozen mixed vegetables, thawed
1/3 cup milk
2 teaspoons all-purpose flour, plus more for dusting
One 16.3-ounce tube refrigerated biscuit dough (8 biscuits)
2 cups grated white Cheddar (about 8 ounces)
Fresh flat-leaf parsley, for garnish

Steps:

Preheat the oven according to the temperature on the biscuit tube.
Heat the oil in a medium skillet over medium-high heat. Sprinkle the chicken with the Italian seasoning and a pinch of salt. Sear, covered, on one side for 5 minutes. Flip, cover and sear for 4 minutes. Transfer the chicken to a plate and let rest a few minutes, then give it a good chop.
Combine the chicken with the vegetables, milk, flour and some salt in a large bowl.
Roll out each biscuit on a lightly-floured surface until about 5 inches wide, then lightly press each one into a ramekin. Evenly fill each ramekin with the chicken and veggie mixture, then top with the cheese. Bake until the cheese starts to brown and bubble and the biscuit dough is cooked through, 25 to 30 minutes. Garnish with the parsley.

CHICKEN POTPIE WITH CHEDDAR BISCUIT TOPPING

Chicken Potpie with Cheddar Biscuit Topping image

With chunks of chicken, veggies and a golden biscuit topping, this potpie makes a hearty meal that's as homey as the ones Mom made. -Sala Houtzer, Goldsboro, North Carolina

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 9 servings.

Number Of Ingredients 14

Ingredients

4 cups cubed cooked chicken
1 package (12 ounces) frozen broccoli with cheese sauce
1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 medium potatoes, cubed
3/4 cup chicken broth
2/3 cup sour cream
1/2 cup frozen peas
1/4 teaspoon pepper
TOPPING:
1-1/2 cups biscuit/baking mix
3/4 cup shredded sharp cheddar cheese
3/4 cup 2% milk
3 tablespoons butter, melted

Steps:

In a Dutch oven, combine the first 9 ingredients; bring to a boil. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 457 calories, Fat 24g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 1181mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.

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