Bisquick Chicken Pot Pie
- Number of Servings: 6
Ingredients
2 Tbsp butter1 Tbsp finely chopped onion2 Tbsp flour1 1/2 c chicken broth - low sodium2/3 c evaporated milk1/2 chicken breast, cooked, shredded2 c frozen peas & carrots1 c. Bisquick - reduced fat1/3 c. milk 2%
Melt butter, cook onions until tender. Add flour to make roux. Add broth and evaporated milk, stir until thickened. (Add a little cornstarch mixed with water if it isn't thick enough.) Add chicken, peas and carrots.
Pour into casserole. Meanwhile, mix baking mix and milk as needed to a thick, but pourable consistency (like a very think pancake batter). Pour baking mix over chicken mixture, bake at 375*F for about 25 minutes or until lightly browned on top. Serves 6 small servings, 4 large
Number of Servings: 6
Recipe submitted by SparkPeople user RUTHIEANNIE.
Pour into casserole. Meanwhile, mix baking mix and milk as needed to a thick, but pourable consistency (like a very think pancake batter). Pour baking mix over chicken mixture, bake at 375*F for about 25 minutes or until lightly browned on top. Serves 6 small servings, 4 large
Number of Servings: 6
Recipe submitted by SparkPeople user RUTHIEANNIE.
Nutritional Info Amount Per Serving
- Calories: 208.4
- Total Fat: 8.0 g
- Cholesterol: 30.2 mg
- Sodium: 486.6 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 1.7 g
- Protein: 10.8 g
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