Bisquick Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp butter1 tsp olive oil1 c. leeks3 stalks celery 3 carrots 3/4 c. frozen peas3/4 tsp fresh tyme1/4 c. flour 1/3 c. dry white wine1 3/4 c. 99% fat-free chicken broth1 tsp dijon mustard 1 c. fat-free milk3 c. cooked chicken1 c. bisquick1 egg
1. Preheat oven to 400 degrees
2. Melt 1 tbsp butter and 1 tsp oil over medium-low heat, cook leeks for 1 minute then add carrots and celery until tender (10-15 mins)
3. Stir in peas, thyme, and flour: stir constantly, until flour has coated veggies and begins to brown (about 5 minutes)
4.deglaze with wine, allow it to evaporate (about 1 minute)
5. Add chicken stock, mustard, 1 tbsp butter, and 1/2 cup of milk and cook until the sauce is thick and bubbling
6. Add (cooked) chicken breast and season with salt and pepper, transfer to baking dish.
7. Mix egg, 1/2 c. milk, and 1 c. Bisquick; place atop chicken mixture.
8. Bake 30 mins and enjoy!
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user THORSEY.
2. Melt 1 tbsp butter and 1 tsp oil over medium-low heat, cook leeks for 1 minute then add carrots and celery until tender (10-15 mins)
3. Stir in peas, thyme, and flour: stir constantly, until flour has coated veggies and begins to brown (about 5 minutes)
4.deglaze with wine, allow it to evaporate (about 1 minute)
5. Add chicken stock, mustard, 1 tbsp butter, and 1/2 cup of milk and cook until the sauce is thick and bubbling
6. Add (cooked) chicken breast and season with salt and pepper, transfer to baking dish.
7. Mix egg, 1/2 c. milk, and 1 c. Bisquick; place atop chicken mixture.
8. Bake 30 mins and enjoy!
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user THORSEY.
Nutritional Info Amount Per Serving
- Calories: 292.7
- Total Fat: 8.0 g
- Cholesterol: 87.1 mg
- Sodium: 647.1 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 2.5 g
- Protein: 23.9 g
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