Chicken and Tarragon Pot Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 431.2
- Total Fat: 13.6 g
- Cholesterol: 31.5 mg
- Sodium: 1,124.1 mg
- Total Carbs: 54.2 g
- Dietary Fiber: 8.8 g
- Protein: 24.2 g
View full nutritional breakdown of Chicken and Tarragon Pot Pie calories by ingredient
Introduction
Quick and easy on a busy weeknight. Quick and easy on a busy weeknight.Number of Servings: 8
Ingredients
-
Filling:
1 pound Chicken, boneless, skinnless breasts cubed
1 Tbsp Olive oil
6 cans Mixed Veggies, drained
1 can Corn, including liquid
1 can Green Beans, including liquid
1 can Cream of Chicken soup
1/2 cup Non-fat dry milk
1 Tbsp Tarragon, dried leaves
Salt and Pepper, to taste
Top Crust:
2 cups Homemade Biscuit Mix
1 1/2 cups Milk, skim
1/2 tsp Tarragon
1/4 tsp Parsley
Tips
Most any herb can be used, but if you haven't tried tarragon, give it a whirl. It's a sweet herb, similar to basil, that gives this dish a new twist.
Directions
Preheat oven to 375 degrees. Cook chicken in olive oil. Add remaining ingredients and heat through. Put into cassarole pan. Mix topping ingredients and pour overtop. Bake 30 minutes until crust is brown and cooked through when tested.
Serving Size: 8 servings
Serving Size: 8 servings