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Ingredients45 m servings 514 cals
Original recipe yields 4 servings (8 mini pies)
- Heat oven to 375 degrees F. Separate biscuits and press with hands into a 5- to 6-inch circle. Place 1 round in each of 8 regular-size muffin cups. Firmly press in bottom and up sides, forming 1/2-inch rim.
- Combine remaining ingredients; mix well. Spoon filling into each biscuit crust, pushing into crust and mounding on top. If desired, sprinkle top of each with 1 tablespoon shredded cheese.
- Bake at 375 degrees F for 25 to 30 minutes until biscuits are golden brown. Cool in pan 5 minutes before removing to serve.
Per Serving: 514 calories; 21.8 g fat; 60.6 g carbohydrates; 19.7 g protein; 30 mg cholesterol; 1650 mg sodium. Full nutrition
ReviewsRead all reviews 2
This warrants a five for the simplicity, but it's rather salty, and this is because the broccoli cheese soup is not diluted. I'm not sure I'll make it again without changing it. This was certai...