Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 327.2
- Total Fat: 9.3 g
- Cholesterol: 35.0 mg
- Sodium: 554.5 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 2.9 g
- Protein: 20.0 g
View full nutritional breakdown of Schwinner's Biscuit Pot Pie calories by ingredient
Schwinner's Biscuit Pot Pie
Submitted by: SCHWINNER!Introduction
My BF had requested a chicken pot pie type casserole, but the recipe I had called for a can of cream of chicken soup, which I didn't have. Using some tips from Chef Meg recipes, we pulled this together and it was delicious!! Total comfort food. We sort of winged it, so this recipe is my best estimation at what we did :) My BF had requested a chicken pot pie type casserole, but the recipe I had called for a can of cream of chicken soup, which I didn't have. Using some tips from Chef Meg recipes, we pulled this together and it was delicious!! Total comfort food. We sort of winged it, so this recipe is my best estimation at what we did :)Number of Servings: 5
Ingredients
-
For the biscuits:
1.5 c. baking mix (like Bisquick)
1/2 c. milk
For the pot pie:
1.5 chicken breasts, cut into 1-inch pieces
1 10 oz. bag frozen mixed veggies
1/4 c. chopped onion
2 c. milk
2 tbsp. butter or spread (I used Country Crock light)
1/4 c. flour (I used whole wheat)
Salt
Pepper
Italian seasoning
Directions
Prepare the biscuit mixture as directed on the box. Set aside. Preheat the oven to 425.
For the sauce in the pot pie, melt the butter in a small saucepan over medium high heat. Add the flour, a little at a time (you probably won't need all of it), and cook for a few minutes. Don't let the flour mixture burn. Whisk in the 2 c. milk and simmer, whisking occasionally, until the sauce thickens. Season to taste with salt and pepper, and Italian seasoning.
While the sauce is thickening, saute the onions and add the chicken cubes. Season with salt, pepper, and Italian seasoning, and cook chicken until no longer pink.
Mix the frozen veggies, chicken, onions, and sauce in a casserole dish or 9x9 glass baking dish. Drop the biscuit mixture by the teaspoon full to make small biscuits, about 1.5 inches in diameter. Sprinkle with parmesan cheese.
Bake for about 30-40 minutes, or until heated through and the biscuits are nice and golden on the top. Allow to rest for 5-10 minutes before serving.
Makes about 5 servings (3 biscuits and about a cup of the pot pie mixture).
Number of Servings: 5
Recipe submitted by SparkPeople user SCHWINNER!.
For the sauce in the pot pie, melt the butter in a small saucepan over medium high heat. Add the flour, a little at a time (you probably won't need all of it), and cook for a few minutes. Don't let the flour mixture burn. Whisk in the 2 c. milk and simmer, whisking occasionally, until the sauce thickens. Season to taste with salt and pepper, and Italian seasoning.
While the sauce is thickening, saute the onions and add the chicken cubes. Season with salt, pepper, and Italian seasoning, and cook chicken until no longer pink.
Mix the frozen veggies, chicken, onions, and sauce in a casserole dish or 9x9 glass baking dish. Drop the biscuit mixture by the teaspoon full to make small biscuits, about 1.5 inches in diameter. Sprinkle with parmesan cheese.
Bake for about 30-40 minutes, or until heated through and the biscuits are nice and golden on the top. Allow to rest for 5-10 minutes before serving.
Makes about 5 servings (3 biscuits and about a cup of the pot pie mixture).
Number of Servings: 5
Recipe submitted by SparkPeople user SCHWINNER!.
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