- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 288.3
- Total Fat: 6.9 g
- Cholesterol: 32.9 mg
- Sodium: 867.2 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 3.1 g
- Protein: 18.6 g
Chicken pot pie with BiscuitsSubmitted by: BLACKDOVE5
Olive Oil, 1.5 tbsp
Onions, raw, 1 cup, chopped
Garlic, 3 cloves
Carrots, raw, 4 large (7-1/4" to 8-1/2" long)
Celery, raw, 4 stalk, medium (7-1/2" - 8" long)
Salt, .5 tsp
Pepper, black, .5 tsp
Oregano, ground, 1 tsp
Parsley, dried, 1 tsp
*Fennel seed, .25 tsp
*Wheat flour, white, all-purpose, unenriched, .1 cup
College Inn Broth Chicken Fat Free & Low Salt, 3 cup
Bisquick Heart Smart, 2 cup
*Lactaid Fat Free Milk, .5 cup
about 3 cups shredded chicken breast (~12 oz)
sprinkle in flour, stir to make roux. Add in chicken broth and stir to thicken.
meanwhile make bicquick dough, set aside.
layer shredded chicken in the bottom of a 9x11 pan. Top with veggie and gravy mixture, then top with rolle out biscuit.
cook at 450 for approx 15 minutes, or until biscuits start to brown.
Number of Servings: 6
Recipe submitted by SparkPeople user BLACKDOVE5.