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Easy Hand-Held Pot Pies

8 Servings Recipe By

Ingredients

  • 1 1/4 cups dice Onion
  • 3 cups cook and dice Chicken, Boneless Breasts
  • 10 ounces Cream of Chicken Soup
  • 1 1/2 cups cook Mixed Vegetables, Frozen
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 32 2/3 ounces Refrigerated Biscuit, Large/Grand

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 pot pies
  • 481 Calories
  • 18g Total Fat
  • 6g Sat Fat
  • 1g Trans Fat
  • 50mg Cholesterol
  • 1555mg Sodium
  • 57g Total Carb
  • 0g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 23g Protein
  • 13 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Yummy, Healthy, Easy for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a skillet sprayed with cooking spray over medium heat, cook onions until soft.
  2. Add in cooked chicken, soup, and steamed veggies.
  3. Season with salt and pepper.
  4. Open biscuits and flatten each one.
  5. Place chicken mixture on half of each biscuit.
  6. Fold over and press edges to seal with fork.
  7. Flash freeze.
  8. Once frozen, place pies into indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place on baking sheet and bake at 350F for 30-35 minutes.

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