Mini Chicken-and-Potato Pot Pies
Herbed Biscuits
Ingredients
- 2 Tbsp butter
- 1 (8-oz) pkg chopped onions
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 1½ cups matchstick-cut carrots
- 3 cups chopped rotisserie chicken (without skin)
- 1½ cups frozen cut green beans, thawed
- 1½ (17.5-oz) cartons rosemary potato chowder (such as Pacific)
- ½ tsp salt
- ½ tsp pepper
Instructions
- Melt butter in a large skillet over medium-high heat; add onions, mushrooms, and carrots, and cook 4 to 6 minutes or until tender.
- Stir in chicken, beans, and soup; cook 8 to 10 minutes or until thoroughly heated. Spoon into 6 bowls. Top with Herbed Biscuits.
Side Dish Ingredients
- 6 small fresh parsley sprigs (or use sage or thyme)
- 6 frozen buttermilk biscuits (such as Pillsbury Grands)
- 1 large egg, lightly beaten
Side Dish Instructions
- Place herbs flat between 2 damp paper towels; microwave at HIGH 20 seconds.
- Brush biscuits lightly with egg; top each with 1 herb leaf, keeping herb flat. Gently brush herb with egg. Bake according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
264
|
183
|
447
|
| Fat (g) | 11 | 9 | 20 |
| Sat. Fat (g) | 6 | 4 | 10 |
| Protein (g) | 25 | 5 | 30 |
| Carb (g) | 16 | 22 | 38 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 615 | 550 | 1165 |
Quick & Healthy Meal Plan
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