Whole wheat biscuit topped chicken pot pie
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 451.8
- Total Fat: 11.6 g
- Cholesterol: 40.6 mg
- Sodium: 538.5 mg
- Total Carbs: 61.0 g
- Dietary Fiber: 13.1 g
- Protein: 31.6 g
View full nutritional breakdown of Whole wheat biscuit topped chicken pot pie calories by ingredient
Number of Servings: 3
Ingredients
Olive Oil, 1 1tsp
Onions, raw, 1.5 cup, chopped
Celery, 1 cup chopped
Zucchini, 1.5 cup, sliced
Cabbage, fresh, 4 cup, shredded
Red Ripe Tomatoes, .5 cup, chopped
Mushrooms, fresh, 10 medium sliced in quarters
Roasting Chicken, light meat, 1 cup, chopped
Smart Balance, Smart Balance Light Buttery Spread, 1 Tbsp, 3 serving
*Whole Wheat Flour, 1 cup + 3 Tbsp. divided
Low Sodium Vegetable Broth, 1 cup, 1 serving
Milk, nonfat, .5 cup
Poultry seasoning, 1 tsp
Milk, nonfat, .5 cup
Baking Powder, 1 tsp
Thyme, ground, 1 tbsp divided
Cheddar or Colby Cheese, Low Fat, .5 cup, shredded
Directions
Heat olive oil in pot over med heat.
Saute onions and celery
Add zucchini and tomatoes and cook til soft
turn off heat and add cabbage, chicken and mushrooms
season with 1/2 Tbsp. dried thyme
in small saucepan on med heat, melt butter
Add 3 Tbsp. flour and stir to combine.
Add i cup veggie broth and stir until thickened.
Pour soup over the veggie/chicken mixture and pour into a 9x13 pan.
In a bowl, mix 1 cup flour, 1 heaping tsp. baking powder, 1/2 cup milk (or more to make biscuit texture), 1/2 Tbsp. thyme, and 1/2 cup lowfat shredded cheese.
Spoon 6 biscuits over the casserole and bake at 350F for 25 minutes. Makes 3 huge servings - 2 biscuits each.
Number of Servings: 3
Recipe submitted by SparkPeople user DAWNBHEALTHY.
Saute onions and celery
Add zucchini and tomatoes and cook til soft
turn off heat and add cabbage, chicken and mushrooms
season with 1/2 Tbsp. dried thyme
in small saucepan on med heat, melt butter
Add 3 Tbsp. flour and stir to combine.
Add i cup veggie broth and stir until thickened.
Pour soup over the veggie/chicken mixture and pour into a 9x13 pan.
In a bowl, mix 1 cup flour, 1 heaping tsp. baking powder, 1/2 cup milk (or more to make biscuit texture), 1/2 Tbsp. thyme, and 1/2 cup lowfat shredded cheese.
Spoon 6 biscuits over the casserole and bake at 350F for 25 minutes. Makes 3 huge servings - 2 biscuits each.
Number of Servings: 3
Recipe submitted by SparkPeople user DAWNBHEALTHY.