Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb chicken breast, cut into 1' cubes3 medium potatoes, peeled and diced20 baby carrots diced3/4 cup diced onion1 cup frozen peas1 can 98% fat free cream of chicken soupPoultry Magic seasoning *to tasteFresh ground black pepper *to taste6 reduced fat wheat grands biscuits2 tsp canola oil
Sprinkle chicken with poultry magic and brown in non-stick skillet. Meanwhile, boil carrots and potatoes just enough to get the crunch off.
Remove browned chicekn from skillet
Heat Canola oil in same skillet and trasnfer carrots and potatoes to the skillet. Season with poultry magice and saute until nicely browned, addding onions toward the end of the browning process.
After veggies are browned, add chicken back to skillet and mix in can of cream of chicken soup and peas. Allow to simmer for a few minutes to heat through.
Pepper to taste.
Pour mixture into a 13x9 baking dish. Pull the biscuits in half and arrange on top of the chicken mixture.
Bake at 375 for about 15 minutes or until biscuits aer golden brown.
Number of Servings: 8
Recipe submitted by SparkPeople user PEETOOM.
Remove browned chicekn from skillet
Heat Canola oil in same skillet and trasnfer carrots and potatoes to the skillet. Season with poultry magice and saute until nicely browned, addding onions toward the end of the browning process.
After veggies are browned, add chicken back to skillet and mix in can of cream of chicken soup and peas. Allow to simmer for a few minutes to heat through.
Pepper to taste.
Pour mixture into a 13x9 baking dish. Pull the biscuits in half and arrange on top of the chicken mixture.
Bake at 375 for about 15 minutes or until biscuits aer golden brown.
Number of Servings: 8
Recipe submitted by SparkPeople user PEETOOM.
Nutritional Info Amount Per Serving
- Calories: 269.6
- Total Fat: 8.9 g
- Cholesterol: 8.2 mg
- Sodium: 728.3 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 4.0 g
- Protein: 8.7 g
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