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Nutrition Facts
Serving Size 1 (214g) Recipe makes 5 servings The following items or measurements are not included below: reduced-fat cream of chicken soup
Calories 230
Calories from Fat 85		(37%)
Amount Per Serving		%DV
	Total Fat 9.5g	14%
	Saturated Fat 2.8g	14%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 623mg		25%
Potassium 148mg		4%
Total Carbohydrate 20.6g		6%
	Dietary Fiber 0.7g	2%
	Sugars 3.5g
Protein 14.9g		29%
detailed view... how is this calculated?

Cheesy Chicken Pot Biscuit Cups (Low Fat, Low Cal)

Recipe #154348 | 22 min | 10 min prep | add private note

⁽³⁴⁾ RATE IT NOW Print Recipe

By: AndreaVT96
Feb 2, 2006

A weight watchers recipe I obtained from a message board at www.dwlz.com. Per serving of 2 each: 230 calories, 6 gm fat, 2 gm fiber. WW Points per serving : 5 You could also add more veggies to make this more "pot pie-ish". This may change your point count, depending on what you add.

SERVES 5 (change servings and units)

Ingredients

1 (7 1/2 ounce) can homestyle refrigerated biscuits or buttermilk biscuits
1 cup cooked chicken breast, diced
1 (10 1/2 ounce) can reduced-fat cream of chicken soup
2/3 cup shredded low-fat cheddar cheese
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper

Directions

1
Preheat oven to 400 degrees.
2
Separate biscuits and place each biscuit in a cup of an ungreased 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, 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.

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Featured Reviews for This Recipe

From: muncheechee

On Nov 17, 2009

Great and easy... this goes in the keeper file! Thanks

0 people found this review helpful

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From: Lazy Chef 2

On Sep 7, 2009

This was GREAT! I added a bag of frozen mixed vegies, thawed and cooked, 1/2 tsp of poultry seasoning and 1/4 tsp sage...everyone loved they had their own lil chicken pot pies...Will be making this again and again...Thanks for posting!...

0 people found this review helpful

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From: JenniCat

On Jul 31, 2006

These were unbelievably easy to make. Hubby couldn't stop eating them. I used bigger bisquits as someone else suggested, They were the "flaky" kind. Since there were only 8 in a tube and I had 12 to make, I ended up splitting four of them in half. The ones that I split up actually turned out better then the ones where I used the whole biscuit. (The large biscuits came out undercooked on the bottoms. I put them back in the oven for an extra 10 minutes, and they were still doughy.) I recommend NOT using a bigger, thicker biscuit.

11 people found this review helpful

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From: AshK

On Jan 1, 2008

I added some mixed veggies for a more traditional pot pie vibe. Everyone was wild about them. I am adding this to my regular recipe rotation, they are excellent for our Weight Watchers way of eating while still being something my son really loved, too.

4 people found this review helpful

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