Mini Chicken Pot Pies | Schnucks
Mini Chicken Pot Pies Mini Chicken Pot Pies

Chicken pot pie is perfect any time of the day.

30M 30M 8
Nutrition facts: 351 13G 20MG 937MG 59G 4G 10G
Ingredients: 2 (18.8 oz.) cans Schnucks Chunky Chicken & Dumplings soup 2 cups frozen peas and corn 2 tsp. garlic powder 2 cups Schnucks milk 1/2 cup cornstarch 1 can Schnucks jumbo flaky biscuit Instructions: Preheat oven to 350°F. In a pot over medium-high heat, bring soup to a simmer. Add frozen peas and corn and stir gently. In a small bowl, whisk together milk and cornstarch. Gently pour milk mixture into soup and stir until it begins to thicken. Carefully pour soup mixture into eight 12 ounces oven-safe ramekins. Gently flatten biscuits, making two slits on each. Place a biscuit atop each filled ramekin pressing down slightly on the edges to secure. Place ramekins on baking sheet covered with foil and bake for 12-16 minutes or until biscuits are golden brown. Cool slightly before serving.

Mini Chicken Pot Pies

30-Minute Dinner, Budget Friendly, Chicken, Dinner

Chicken pot pie is perfect any time of the day.

30M

8

Chicken pot pie is perfect any time of the day.

Ingredients

  • 2 (18.8 oz.) cans Schnucks Chunky Chicken & Dumplings soup
  • 2 cups frozen peas and corn
  • 2 tsp. garlic powder
  • 2 cups Schnucks milk
  • 1/2 cup cornstarch
  • 1 can Schnucks jumbo flaky biscuit

Instructions

  1. Preheat oven to 350°F.
  2. In a pot over medium-high heat, bring soup to a simmer. Add frozen peas and corn and stir gently.
  3. In a small bowl, whisk together milk and cornstarch. Gently pour milk mixture into soup and stir until it begins to thicken. Carefully pour soup mixture into eight 12 ounces oven-safe ramekins.
  4. Gently flatten biscuits, making two slits on each. Place a biscuit atop each filled ramekin pressing down slightly on the edges to secure. Place ramekins on baking sheet covered with foil and bake for 12-16 minutes or until biscuits are golden brown. Cool slightly before serving.

Nutrition Facts

351 CALORIES Per Serving

FAT: 13G

SATURATED FAT: 4G

CHOLESTEROL: 20MG

SODIUM: 937MG

CARBOHYDRATES: 59G

FIBER: 4G

SUGAR: 15G

PROTEIN: 10G

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