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Bite-Sized Chicken Pot Pies

Serves 5 | Prep/Cook Time:
  • Calories 270
  • Protein 13g
  • Sodium 650mg
  • Sat.Fat 4g
  • Sugar 5g
Nutritional Information
Serving Per Recipe: 5
Amount Per Serving
Calories 270
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 40mg 13%
Sodium 650mg 27%
Total Carbs 27g 9%
Dietary Fiber 2g 8%
Sugars 5g
Protein 13g
Vitamin A 20%
Vitamin C 8%
Calcium 8%
Iron 10%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
2 cups PERDUE® OVEN READY Whole Seasoned Roaster (6 lbs.)
1 1/2 cups frozen vegetable blend (8 oz.)
1 can reduced-sodium cream of celery soup
2 tablespoons fresh parsley, minced
1 pack refrigerated biscuits
1/4 cup Cheddar cheese, grated
Instructions
1 Preheat oven to 350°F.
2 In a bowl combine cooked and shredded chicken, vegetables, soup and parsley; mix well.
3 Spray 10 of a 12 cavity muffin tin with non-stick cooking spray. Roll each biscuit or piece of pie dough on a floured surface into a 5-inch circle and press into the bottom of the 10 sprayed muffin tins. Spoon about 1/4 cup of the filling into each biscuit-lined tin. Sprinkle tops of each with 1 teaspoon grated cheese.
4 Bake pot pies for 20 minutes or until golden brown. Let stand 4-5 minutes before unmolding. Serve with dressed greens or a steamed vegetable.