Dinner

Chicken Pot Pies Open Faced is for Dinner.

Chicken Pot Pies Open Faced takes 20 minutes to prepare.

Chicken Pot Pies Open Faced takes 15 minutes to cook.

Chicken Pot Pies Open Faced makes 8 servings.

The ingredients for Chicken Pot Pies Open Faced are:

Pillsbury Grands Buttermilk Biscuits, refrigerated dough, 8 serving
Cream of Chicken Soup, 1 can (10.75 oz)
Chicken Breast (cooked), no skin, roasted, 2 breast, bone and skin removed
Cheddar or Colby Cheese, Low Fat, .67 cup, shredded
Parsley, dried, 1 tsp
Pepper, black, .25 tsp
*Onion powder, .25 tsp
Garlic powder, .25 tsp

Here is how you make Chicken Pot Pies Open Faced:

1. Preheat oven to 400 degrees.2. Spray muffin pan with cooking spray in 8 of the 12 holes. Separate biscuits and place each biscuit in a cup of an 12-hole muffin pan, pressing dough up sides to edge of cup.3. In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, onion powder, garlic powder 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.Serving Size: 8 equal servingsNumber of Servings: 8Recipe submitted by SparkPeople user KOPELKLM.

The nutritional information for Chicken Pot Pies Open Faced is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 311.2

• Total Fat: 12.8 g
• Cholesterol: 42.8 mg
• Sodium: 925.2 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 0.0 g
• Protein: 21.3 g