Cher's Chicken pot pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 biscuit (2-1/4" dia) Biscuit, plain or buttermilk 2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 3 stalk, large (11"-12" long) Celery, raw 1 cup, chopped Onions, raw 1 clove Garlic 1.5 cup, chopped Carrots, raw 6 cup Swanson Chicken Fat Free Chicken Broth Less Sodium 2 tsp Turmeric, ground 1 tbsp Basil 1 tsp Oregano, ground 2 tbsp Poultry seasoning 1 tbsp Salt 1 tsp Pepper, black 1 cup Corn Starch
1. cup up veggies and chicken into mouth size pieces.
2. in a large add broth all herbs, veggies and chicken. boil until
veggies are soft, (about 40 minutes)
3. while pot is cooking make biscuits and roll out in shape of
casserole dish.
4. mix corn starch and water until the corn starch is is smooth but
still thick. pour into boiling broth pot and stir while the broth
thickens.
5. Pour pot into a large casserole dish and cover with biscuit
dough.
6. bake in a 350 degree oven for about 40 minutes or until dough
is golden brown, enjoy
4.
Serving Size: 6- 2 cup serving
Number of Servings: 6
Recipe submitted by SparkPeople user PUNKIN7743.
2. in a large add broth all herbs, veggies and chicken. boil until
veggies are soft, (about 40 minutes)
3. while pot is cooking make biscuits and roll out in shape of
casserole dish.
4. mix corn starch and water until the corn starch is is smooth but
still thick. pour into boiling broth pot and stir while the broth
thickens.
5. Pour pot into a large casserole dish and cover with biscuit
dough.
6. bake in a 350 degree oven for about 40 minutes or until dough
is golden brown, enjoy
4.
Serving Size: 6- 2 cup serving
Number of Servings: 6
Recipe submitted by SparkPeople user PUNKIN7743.
Nutritional Info Amount Per Serving
- Calories: 291.7
- Total Fat: 3.5 g
- Cholesterol: 48.8 mg
- Sodium: 2,133.1 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 3.0 g
- Protein: 22.6 g
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