Chicken pot pie with Biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Olive Oil, 1.5 tbspOnions, raw, 1 cup, choppedGarlic, 3 clovesCarrots, raw, 4 large (7-1/4" to 8-1/2" long)Celery, raw, 4 stalk, medium (7-1/2" - 8" long)Salt, .5 tspPepper, black, .5 tspOregano, ground, 1 tspParsley, dried, 1 tsp*Fennel seed, .25 tsp*Wheat flour, white, all-purpose, unenriched, .1 cupCollege Inn Broth Chicken Fat Free & Low Salt, 3 cupBisquick Heart Smart, 2 cup*Lactaid Fat Free Milk, .5 cupabout 3 cups shredded chicken breast (~12 oz)
heat oil in large pan, saute onion & garlic approx 5 minutes. Add in diced celery and carrots and cook until soft, about 15 minutes.
sprinkle in flour, stir to make roux. Add in chicken broth and stir to thicken.
meanwhile make bicquick dough, set aside.
layer shredded chicken in the bottom of a 9x11 pan. Top with veggie and gravy mixture, then top with rolle out biscuit.
cook at 450 for approx 15 minutes, or until biscuits start to brown.
Number of Servings: 6
Recipe submitted by SparkPeople user BLACKDOVE5.
sprinkle in flour, stir to make roux. Add in chicken broth and stir to thicken.
meanwhile make bicquick dough, set aside.
layer shredded chicken in the bottom of a 9x11 pan. Top with veggie and gravy mixture, then top with rolle out biscuit.
cook at 450 for approx 15 minutes, or until biscuits start to brown.
Number of Servings: 6
Recipe submitted by SparkPeople user BLACKDOVE5.
Nutritional Info Amount Per Serving
- Calories: 288.3
- Total Fat: 6.9 g
- Cholesterol: 32.9 mg
- Sodium: 867.2 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 3.1 g
- Protein: 18.6 g