Single-Serve Chicken Pot Pies
@natandrus cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Ryan Decker on SeeMeCook
Individual chicken pot pies made with pre-cooked chicken, peas and carrots, a creamy yogurt and soup filling, and a buttermilk biscuit topping. Designed for meal prep; the bowls can be refrigerated for up to five days.
- Time
- 60 minutes
- Cuisine
- American
Ingredients
- 245 g
- 245 g
- 1 g
- 5 g
Weights are estimates.
Steps
Preheat the oven to 375°F (190 °C) (190°C (375 °F)). Arrange five oven-safe containers on a baking sheet.
Lightly spray the containers with cooking spray.
In a large mixing bowl, combine the pre-cooked chicken, frozen peas and carrots, cream of chicken soup, fat-free milk, nonfat Greek yogurt, poultry seasoning, onion powder, salt, and black pepper. Mix until combined.
Divide the mixture evenly among the five prepared containers, about 1 cup of filling per container.
Place one Pillsbury Buttermilk Biscuit on top of the filling in each container.
Bake for 40–45 minutes, until the biscuits are golden brown and cooked through.
Refrigerate leftovers for up to five days.
Notes
The audio transcript says to bake for 30–40 minutes, while the written recipe says 40–45 minutes; the written recipe directions were followed here. The frozen vegetable bag size and biscuit can size are not given. The source reports 500 calories, 40 g protein, 37 g carbohydrates, 18 g fat, and 5 g fiber per bowl.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 319
- Protein
- 53 g
- Carbs
- 10 g
- Fat
- 6 g
- Fiber
- 0 g
Where the calories come from
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