Taste of the Past

I found this recipe in one of Pillsbury’s Bake Off cookbooks. This recipe was the grand prize winner in 1978. Biscuits make a flaky home-style crust for a popular pot pie with chicken in a creamy, cheesy sauce. This dish is great for busy households with little time to prepare a meal.

Chicken & Broccoli Pot Pies

Ingredients
1 can (12 oz.) Pillsbury Grands! Juniors Golden Layers refrigerated biscuits*

⅔ cup shredded cheddar or American cheese

⅔ cup crisp rice cereal

2 cups frozen broccoli cuts, thawed

1 cup cubed cooked chicken or turkey

1 can (10.5 oz.) reduced-sodium condensed cream of chicken or mushroom soup

⅓ cup slivered or sliced almonds

Directions

. Heat oven to 375 degrees.

Separate the dough into 10 biscuits. Place one biscuit in each ungreased muffin cup; firmly press in bottom and up sides, forming a half-inch rim over the edge of the muffin cup.

Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup. Press mixture into the bottom of each cup.

Cut large pieces of broccoli in half.

In a large bowl, combine broccoli, chicken, and soup; mix well. Spoon about ⅓ cup of chicken mixture over cereal. Cups will be full. Sprinkle with almonds.

Bake at 375 degrees for 20 to 25 minutes or until edges of biscuits are a deep golden brown.