Food Faith Fitness · by Lori Mauer
Mini Chicken Pot Pies
NUTRITION · PER SERVING35M COOK
CAL 12%·PRO 16%
CARBS 30G51% OF CAL
2G FIBER24G OTHER5G TOTAL SUGAR
FAT 9G35% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual chicken pot pies assembled in a muffin tin with biscuit tops, vegetables, and sour cream sauce. A clever finger-food version of the classic comfort dish.
mainamericancasserolechicken🥧 baking dish🔥 oven
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup cooked chicken, (chopped)
- 1 cup mixed frozen vegetables, (peas, carrots, corn, and green beans, thawed)
- 4 tablespoons sour cream
- 1 can (10.5 ounces) cream of chicken soup
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 package refrigerated biscuit dough, (with 10 biscuits)
At a glance
PER SERVING · TIME 35M
CAL 12%·PRO 16%
CARBS 30G51% OF CAL
2G FIBER24G OTHER5G TOTAL SUGAR
FAT 9G35% OF CAL
4G SAT6G 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
- 10m
- Cook
- 25m
- Sodium
- 694mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 86mg
- Calcium
- 15mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 694MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.