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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 277.8
  • Total Fat: 7.9 g
  • Cholesterol: 23.2 mg
  • Sodium: 1,001.5 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 3.6 g
  • Protein: 18.2 g

View full nutritional breakdown of Chicken Pot Pie calories by ingredient
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Chicken Pot Pie

Submitted by: ALENAORRISON

Introduction

This is a simple and quick way to make a favorite comfort food. Perfect for chilly days! Serve with fresh fruit or a jello salad to round out the meal. This is a simple and quick way to make a favorite comfort food. Perfect for chilly days! Serve with fresh fruit or a jello salad to round out the meal.
Number of Servings: 6

Ingredients

    1 (10.5 oz) can reduced fat cream of broccoli soup
    1/3 cup milk
    1/4 tsp black pepper
    1/8 tsp thyme
    1 (10 oz) can Valley Fresh 100% Natural White Chicken, drained and shredded
    1 (10 oz) package frozen mixed vegetables, thawed and drained
    1 (4.5 oz) can reduced-fat regridgerated buttermilk biscuits - 6 count

Directions

Heat oven to 400 degrees. In 1-1/2 quart baking dish, combine soup, milk, pepper and thyme. Stir in chicken and vegetables. Bake 20 to 25 minutes. Separate biscuits; cut each biscuit into quarters. Arrange biscuits over chicken mixture. Bake 12 to 15 minutes longer or until biscuits are golden brown.

Number of Servings: 6

Recipe submitted by SparkPeople user CRYSTALARIADNE.






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