Chicken pot pie with Biscuits
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 288.3
- Total Fat: 6.9 g
- Cholesterol: 32.9 mg
- Sodium: 867.2 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 3.1 g
- Protein: 18.6 g
View full nutritional breakdown of Chicken pot pie with Biscuits calories by ingredient
Number of Servings: 6
Ingredients
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Olive Oil, 1.5 tbsp
Onions, raw, 1 cup, chopped
Garlic, 3 cloves
Carrots, raw, 4 large (7-1/4" to 8-1/2" long)
Celery, raw, 4 stalk, medium (7-1/2" - 8" long)
Salt, .5 tsp
Pepper, black, .5 tsp
Oregano, ground, 1 tsp
Parsley, dried, 1 tsp
*Fennel seed, .25 tsp
*Wheat flour, white, all-purpose, unenriched, .1 cup
College Inn Broth Chicken Fat Free & Low Salt, 3 cup
Bisquick Heart Smart, 2 cup
*Lactaid Fat Free Milk, .5 cup
about 3 cups shredded chicken breast (~12 oz)
Directions
heat oil in large pan, saute onion & garlic approx 5 minutes. Add in diced celery and carrots and cook until soft, about 15 minutes.
sprinkle in flour, stir to make roux. Add in chicken broth and stir to thicken.
meanwhile make bicquick dough, set aside.
layer shredded chicken in the bottom of a 9x11 pan. Top with veggie and gravy mixture, then top with rolle out biscuit.
cook at 450 for approx 15 minutes, or until biscuits start to brown.
Number of Servings: 6
Recipe submitted by SparkPeople user BLACKDOVE5.
sprinkle in flour, stir to make roux. Add in chicken broth and stir to thicken.
meanwhile make bicquick dough, set aside.
layer shredded chicken in the bottom of a 9x11 pan. Top with veggie and gravy mixture, then top with rolle out biscuit.
cook at 450 for approx 15 minutes, or until biscuits start to brown.
Number of Servings: 6
Recipe submitted by SparkPeople user BLACKDOVE5.
Member Ratings For This Recipe
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TKESLER99
