Spicy Southern Kitchen · by Christin Mahrlig
Mini Chicken Pot Pies
NUTRITION · PER SERVING23M COOK
CAL 15%·PRO 24%
CARBS 31G43% OF CAL
2G FIBER25G OTHER4G TOTAL SUGAR
FAT 13G41% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken pot pie filling baked in a buttery biscuit cup with vegetables and cheddar. Quick, comforting Southern comfort food ready in under 30 minutes.
mainsouthernchicken🔥 ovengluten free
View the full recipe on Spicy Southern Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup cooked, diced chicken breast
- 1 cup frozen mixed vegetables (thawed)
- 1 cup shredded cheddar cheese
- 1 (10.5-ounce) can cream of chicken condensed soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 1 (16.3-ounce) cans flaky layers refrigerated biscuits
At a glance
PER SERVING · TIME 23M
CAL 15%·PRO 24%
CARBS 31G43% OF CAL
2G FIBER25G OTHER4G TOTAL SUGAR
FAT 13G41% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8m
- Cook
- 15m
- Sodium
- 963mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 72mg
- Calcium
- 104mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 963MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.