Chicken pot pie with Biscuits

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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
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Number of Servings: 6


    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)


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.

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