Monday, March 22, 2010

Cheesy Chicken Pot Pie Cups


If you haven't figured out, you soon will...I love my muffin pan! It makes such cute little servings of many items. I found this recipe years ago in a magazine and then online at food.com, but have modified it from the originally to add in some veggies and spices. I just love the fact that everything I make in it gives me an exact size that makes it easier to determine the serving size. You can mix it up with whatever type of veggies you like. And best of all it's








- 1 can of reduced fat biscuits (10 count)
- 1 cup cooked chicken breast, diced
- 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
- 2/3 cup shredded low-fat cheddar cheese
- 1 cup of frozen mixed veggies (I use broccoli, cauliflower, corn, peas...anything)
- 1 teaspoon dried parsley flakes
- 1 teaspoon of onion powder
- 1/4 teaspoon black pepper

1. Preheat oven to 400 degrees.
2. Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.
3. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, onion powder, parsley flakes, and black pepper. Mix well to combine.
4. Evenly spoon chicken mixture into prepared biscuit cups.
5. Bake for 12 to 15 minutes or until golden brown.
6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

The Skinny: Serves 10 biscuits @ 144 calories

I have had serveral people ask about the breakdown for nutrition, so here it is:


UPDATE: Homemade Low Calorie Biscuits
I have been playing around with a low calorie homemade biscuits. I finally perfected the following recipe! If you have the time, these biscuits are great and with the recipe below each cup (now serves 12) has 169 calories. A little more calories then above, the cook time is now 20 minutes, but it's nice to know you made your own biscuits!

2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup light butter
2 tablespoons of cold water
1 cup plain 0% Greek yogurt
1 teaspoon honey

1. Mix flour, baking powder, soda, and salt in a bowl.
2. Using a pastry cutter or a fork, cut in the butter until butter clumps are small.
3. Add remaining ingredients, stirring until dry ingredients are moistened.
4. Put dough on lightly floured surface and knead lightly for 2 mintutes.
5. Roll out dough into 1/3 inch thickness and cut 12 squares or circle.
6. Place in muffin tin and fill with ingredients above. Bake at 4oo degrees for 15-20 minutes or until browned.



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34 comments:

Mommyof2girlz said...

Found you through Muffin Tin Mom linky, this looks easy and delicious! Thanks for sharing :)

JDaniel4's Mom said...

These look perfect for the holidays!

Jan said...

Saw this on Pinterest and had to come check it out. Looks scrumptious! I wonder if I could make these ahead of time and reheat in the microwave when needed. Any thoughts?
janmessali (at) gmail (dot) com

Jan said...

Hi Beth,
Thanks for getting back to me about making these ahead of time. I think you're right. Bread doesn't always heat well in the microwave. I'm going to give these a try, and save a couple of heat later as a test. Thanks for the great recipe! :) Jan

nellana said...

Just a question? The biscuits come 8 to a pack, do you cut them so that there is 12 pieces?

Emily said...

I'm with Nellana - how do you get 12 from an 8 pack, plus the 8 packs that I see are 17 oz cans and you list 7.5 oz. Also, the cans say that 1 whole biscuit has 170 calories, so even if splitting into halves, two halves would be more calories than that 168 calories you are suggesting. Please help me understand your calculations!!! Thank you!

Between3Sisters.com said...

Ok ladies,
Thanks for the email. I originally did this recipe years ago when they use to put 12 in a container. I don't know when they switched it, but now it's only 10 in a container. I use the small biscuits. The larger biscuits are usually 8 in a container. You only get 10 out of the whole recipe, but I guess that has always been enough for our small family. I hope you enjoy them!

As for the nutrition information, I ran it a few years ago, but I don't think it must have counted the cheese, so I reran it today and updated the recipe with the nutrition graph. Hope this helps out and I hope you enjoy them! I know my family does!
Thanks for checking out the blog.

~Beth @between3sisters.com

Kelly said...

I just made these and they were a hit! Only modifications I made were I used croissants instead of biscuits and I used 2 cups of chicken instead of 1. I ended up with 18 cups-had a nice dinner and now have leftovers for lunch tomorrow. Thanks for sharing! :)

Melissa M. said...

I hope mine work... I thawed out my frozen carrots/green beans because they usually take a lot longer than 12-15 mins. to get soft... I hope they're not too crispy cuz I can't eat raw veggies since I have crohn's disease and it would cause a flare. They look good, but I got the 8 roll can and tried to make 9 and I'm not sure now if they're going to bake up HUGE!!! lol... I hafta say I don't think even the smaller biscuits are only 62 calories per serving?? That's what it says down in the nutrition facts.

Jessica said...

One question.... it says 'onion powder' in the ingredients, but then I never see it used in the actual recipe. What's it for?

Between3Sisters.com said...

Thanks for the email about this. I actually just made the recipe the other day and threw in some onion powder and I really liked the way it tasted. I added it to the recipe, but I forgot to put it in the instructions. You just add it in when you add in the other spices. I hope you enjoy the recipe, it's a fav of ours in this house!

motherhood, the good, the bad, the ugly said...

Prepared the recipe and used low sodium canned mixed vegetables and it came out great!!!! Just didn't have the frozen vegetables in the house! Fantastic!!! My twins loved it!!!

Between3Sisters.com said...

I love that you tried canned veggies and it worked! I will have to try that! I think the low sodium was a great idea, because cheese really does add a lot of salt to the recipe. I am glad you enjoyed it!

Jill Jackson said...

I love chicken pot pie but the veggies that each of my family members likes varies. The GREAT thing about this recipe is that you can tailor each individual pot pie cup to each person's liking. Now we can have pot pie again, thanks!!!

David, Lanny, Elijah and Caleb said...

I love these! Also, what kind of software do you have to get your nutrition breakdown? My husband is diabetic and I'm looking for a way to take recipes I like and find out the info on them. Thanks!

Between3Sisters.com said...

I use http://caloriecount.about.com/cc/recipe_analysis.php to do the nutrition analysis. You can pick from a large list of projects (place the corresponding number in brackets) and it will calculate the nutrition info. for you. We use it all the time as we try to keep our meals low calorie.

David, Lanny, Elijah and Caleb said...

Thanks so much. I can't wait to check it out.

Tami said...

Made these tonight for my kids and myself WE LOVE THEM!!!...Only 1 thing I noticed was the cooking time was more like 30 mins. I checked them at the 15 and the chicken was not fully cooked but they came out GREAT at 30 mins and now we have a new recipe for the family that even my 11 yr old can cook!!! TY SOOOOOO MUCH!!!

David, Lanny, Elijah and Caleb said...

Tami, use cooked chicken (see recipe) and it will be right at 12 to 15 minutes. They are yummy aren't they!

McCormack said...

This was delicious and worked out much better than putting the biscuits on top, which is how I usually make pot pie. Because they were individual and the biscuits were on the bottom they got nice and golden and crispy instead of my usual doughy biscuits on top. Thanks!

Between3Sisters.com said...

Glad to hear so many of you enjoy this recipe! Cooked chicken I think is a must or else you might over cook the biscuits.

Dana Pierson said...

Made these for my son and I tonight. They were amazing and my son says it is the best thing I make. LOL I used different veggies like green pepper slices etc... and I wasn't sure if I was supposed to add water to the soup can so I guessed. I added some water. It was great! Thanks for sharing!!!

Between3Sisters.com said...

Glad you enjoyed them! I am not sure about the water, but it's good to know that it worked. I think sometimes it depends on the amount of water in your veggies. Thanks for trying the recipe out!

Noelle Norton said...

Has any lady out there tried a gluten free version? This looks so good I could eat the picture, lol. By my son has Celiac Disease. I make my biscuits with the Gluten Free version of Bisquick. Any advice?

Between3Sisters.com said...

I think any biscuit recipe would work. If the gluten free biscuit are a little dryer (not sure about this) then maybe add a couple tablespoons of water to the soup mixture. Please come back and comment if you make it with the gluten free bisquick, I would love to hear if they work!

Kevin said...

I'm curious what type of biscuits you used? I tried this using regular (not non-fat) biscuits and I couldn't get the biscuit stretched out enough to cover the cupcake area. Every time I did it would just revert to its original shape.

I even tried pressing it out on the flat counter but the only way I could it get it to a decent enough size it was so thin it would rip through in the middle.

What am I missing?

Kevin said...

I guess I can try the homemade biscuit recipe and see if that works better than the store bought ones.

Between3Sisters.com said...

Kevin,
I have found that if the dough is more at room temp the dough will stretch better. For some reason, it seems that the dough is a little harder to stretch and I think they might have changed their recipe a little. I also use a rolling pin a lot of the time just because I think it takes less time. The homemade biscuit recipe makes more than enough, so they are easier to stretch. I guess it all depends on the amount of time you have. Hope this helps and thanks for checking out the recipe!

The Stuff of Success said...

These look delicious. I can't wait to try them! I am your newest follower from TheStuffofSuccess. Thanks and have a great day. Feel free to stop by and say hello. Athena

Crazy Mom of 6 said...

I found this recipe on pinterst and just made it the other day for dinner it was a hit! Thank so much!!!

JeterDesignz said...

Saw the recipe today and had to make it for dinner. Amazing!! Thanks for sharing. I love that I can pick my own veggies. I will never buy pre made pot pies again!!

jenn said...

These are awsome I made my own baking powder biscuits with cheese instead of canned. They freeze nice and my finicky 7 year old requests them in her lunch. Thanks

jlidd said...

Made these tonight, hubby & I loved them--delish! I changed a few things, though (sorry, I sometimes adapt things to what works for me). Used Pillsbury GRANDS Homestyle Buttermilk Reduced Fat biscuits (Grands are bigger than the regular), and split them in half to make 16 pot pies. Was still plenty of dough for each one. Also, poached one large chicken breast in 2 cups water w/ a chicken bouillon cube added; the cooked chicken diced up to be almost 2 cups. Used a few more veggies, added 1 tsp minced garlic, salt to taste, and used diced sweet onion to replace the onion powder. When I mixed all this up it was a little dry, so I added a bit of water till it was the right consistency. Had enough filling for all 16 pot pies. They baked up beautifully and tasted great. Thanks so much for this recipe--I will definitely be making these again!

Noelle said...

This was a hit with my family when I made them. In the summer, I like to freeze meals to use when things get really hectic in the fall. I think I will make and freeze a bunch of the chicken and veggie filling, so I can easily bake and fill the cups when I am short on time... Thanks for the great recipe!

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