Chicken and Tarragon Pot Pie

Name: Chicken and Tarragon Pot Pie Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: Filling:; 1 pound Chicken boneless skinnless breasts cubed; 1 Tbsp Olive oil; 6 cans Mixed Veggies drained; 1 can Corn including liquid; 1 can Green Beans including liquid; 1 can Cream of Chicken soup; 1/2 cup Non-fat dry milk; 1 Tbsp Tarragon dried leaves; Salt and Pepper to taste; Top Crust:; 2 cups Homemade Biscuit Mix; 1 1/2 cups Milk skim; 1/2 tsp Tarragon; 1/4 tsp Parsley

Minutes to Prepare: 10
Minutes to Cook: 40

Number of Servings: 8

Ingredients

Filling:1 pound Chicken, boneless, skinnless breasts cubed1 Tbsp Olive oil6 cans Mixed Veggies, drained1 can Corn, including liquid1 can Green Beans, including liquid1 can Cream of Chicken soup1/2 cup Non-fat dry milk1 Tbsp Tarragon, dried leavesSalt and Pepper, to tasteTop Crust:2 cups Homemade Biscuit Mix1 1/2 cups Milk, skim1/2 tsp Tarragon1/4 tsp Parsley

Directions

Preheat oven to 375 degrees. Cook chicken in olive oil. Add remaining ingredients and heat through. Put into cassarole pan. Mix topping ingredients and pour overtop. Bake 30 minutes until crust is brown and cooked through when tested.

Serving Size:�8 servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 431.2
Total Fat: 13.6 g
Cholesterol: 31.5 mg
Sodium: 1,124.1 mg
Total Carbs: 54.2 g
Dietary Fiber: 8.8 g
Protein: 24.2 g

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