Chicken Pot Pie
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 385.5
- Total Fat: 10.8 g
- Cholesterol: 42.2 mg
- Sodium: 1,183.2 mg
- Total Carbs: 45.5 g
- Dietary Fiber: 3.1 g
- Protein: 24.9 g
1/2 c onion (chopped)
1/3 c butter
1/2 c flour
4 t instant chicken bouillon
1/2 t sage
1/2 t black pepper
1-1/2 c skim milk
4 c water
1-1/2 lb boneless skinless chicken breast(cooked & chopped)
2 bags (12oz each) frozen mixed vegetables(defrosted)
1 can Grands flaky layer biscuits(each biscuit cut into 6 pie shaped pieces)
When I put the biscuit pieces on I face them with the smallest points facing toward the short end of the pan with 6 down and 8 across and let them sit 10 minutes before baking. I have also made this with drop biscuits but it doesn't look as nice.
Add flour,bouillon,sage &pepper to onions and mix.
Slowly add milk and stir til well blended.
Add water and heat til sauce thickens.
Add chicken and veggies and heat til heated through.
Pour mixture into 9x13 pan and top with biscuit pieces.
Bake at 400 degrees til biscuits are browned and cooked underneath when lifted up.
Serving Size: makes 8 servings (6 biscuit pieces per serving)