Chicken Biscuit Pot Pie

Name: Chicken Biscuit Pot Pie Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 8
Ingredients: 2 breast bone and skin removed Chicken Breast (cooked) no skin roasted; 2.7 cup Campbell's Cream of Chicken Soup (98% fat free); 1.3 cup Campbell's Healthy Request Cream of Celery Soup; 1 package (10 oz) Peas frozen; 1.5 cup Birds Eye Steam Fresh Frozen Vegetables (Mixed Veggies); 1.5 cup diced Celery raw; 1.5 cup Swanson Chicken Fat Free Chicken Broth Less Sodium; 1 cup Whole Wheat Flour; .5 cup Butter salted; 1 cup Milk 1%; 2 tsp Baking Powder

Minutes to Prepare: 45
Minutes to Cook: 45

Number of Servings: 8

Ingredients

2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 2.7 cup Campbell's Cream of Chicken Soup (98% fat free) 1.3 cup Campbell's Healthy Request Cream of Celery Soup 1 package (10 oz) Peas, frozen 1.5 cup Birds Eye Steam Fresh Frozen Vegetables (Mixed Veggies) 1.5 cup, diced Celery, raw 1.5 cup Swanson Chicken Fat Free Chicken Broth Less Sodium 1 cup Whole Wheat Flour .5 cup Butter, salted 1 cup Milk, 1% 2 tsp Baking Powder

Directions

Boil chicken and celery until tender. Then cut chicken into bite size piece and place in bottom of casserole dish with celery. In a mixing bowl, combine the cans (you can use just one of each depending on how much veggies you add) of chicken and celery with a cup of the chicken broth you boiled the chicken in. Mix together and pour over chicken and celery. In another bowl, mix together the flour and softened butter with a fork. Add baking powder and milk. Pour or spoon mixture over casserole. Bake at 375 for 30-40 minutes or until crust is brown.

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SOFTBALLMONKEY.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 356.2
Total Fat: 16.1 g
Cholesterol: 77.4 mg
Sodium: 1,092.8 mg
Total Carbs: 32.4 g
Dietary Fiber: 4.9 g
Protein: 21.1 g

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