Whole wheat biscuit topped chicken pot pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Olive Oil, 1 1tsp Onions, raw, 1.5 cup, chopped Celery, 1 cup choppedZucchini, 1.5 cup, sliced Cabbage, fresh, 4 cup, shredded Red Ripe Tomatoes, .5 cup, chopped Mushrooms, fresh, 10 medium sliced in quartersRoasting Chicken, light meat, 1 cup, chopped Smart Balance, Smart Balance Light Buttery Spread, 1 Tbsp, 3 serving *Whole Wheat Flour, 1 cup + 3 Tbsp. dividedLow Sodium Vegetable Broth, 1 cup, 1 serving Milk, nonfat, .5 cup Poultry seasoning, 1 tsp Milk, nonfat, .5 cup Baking Powder, 1 tsp Thyme, ground, 1 tbsp dividedCheddar or Colby Cheese, Low Fat, .5 cup, shredded
Heat olive oil in pot over med heat.
Saute onions and celery
Add zucchini and tomatoes and cook til soft
turn off heat and add cabbage, chicken and mushrooms
season with 1/2 Tbsp. dried thyme
in small saucepan on med heat, melt butter
Add 3 Tbsp. flour and stir to combine.
Add i cup veggie broth and stir until thickened.
Pour soup over the veggie/chicken mixture and pour into a 9x13 pan.
In a bowl, mix 1 cup flour, 1 heaping tsp. baking powder, 1/2 cup milk (or more to make biscuit texture), 1/2 Tbsp. thyme, and 1/2 cup lowfat shredded cheese.
Spoon 6 biscuits over the casserole and bake at 350F for 25 minutes. Makes 3 huge servings - 2 biscuits each.
Number of Servings: 3
Recipe submitted by SparkPeople user DAWNBHEALTHY.
Saute onions and celery
Add zucchini and tomatoes and cook til soft
turn off heat and add cabbage, chicken and mushrooms
season with 1/2 Tbsp. dried thyme
in small saucepan on med heat, melt butter
Add 3 Tbsp. flour and stir to combine.
Add i cup veggie broth and stir until thickened.
Pour soup over the veggie/chicken mixture and pour into a 9x13 pan.
In a bowl, mix 1 cup flour, 1 heaping tsp. baking powder, 1/2 cup milk (or more to make biscuit texture), 1/2 Tbsp. thyme, and 1/2 cup lowfat shredded cheese.
Spoon 6 biscuits over the casserole and bake at 350F for 25 minutes. Makes 3 huge servings - 2 biscuits each.
Number of Servings: 3
Recipe submitted by SparkPeople user DAWNBHEALTHY.
Nutritional Info Amount Per Serving
- Calories: 451.8
- Total Fat: 11.6 g
- Cholesterol: 40.6 mg
- Sodium: 538.5 mg
- Total Carbs: 61.0 g
- Dietary Fiber: 13.1 g
- Protein: 31.6 g
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