Mini Chicken-and-Potato Pot Pies
Ingredients
- 6 small fresh parsley sprigs (or use sage or thyme)
- 6 frozen buttermilk biscuits (such as Pillsbury Grands)
- 1 large egg, lightly beaten
- 2 Tbsp butter
- 1½ cups 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
- 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.
- Meanwhile, 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 biscuits.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
447
|
447
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 30 | 30 |
| Carb (g) | 38 | 38 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 1165 | 1165 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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