Chicken Biscuit Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 356.2
  • Total Fat: 16.1 g
  • Cholesterol: 77.4 mg
  • Sodium: 1,092.8 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 4.9 g
  • Protein: 21.1 g

View full nutritional breakdown of Chicken Biscuit Pot Pie calories by ingredient


Introduction

This is a semi traditional chicken pot pie recipe but with a biscuit crust. This is a semi traditional chicken pot pie recipe but with a biscuit crust.
Number of Servings: 8

Ingredients

    2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
    2.7 cup Campbell's Cream of Chicken Soup (98% fat free)
    1.3 cup Campbell's Healthy Request Cream of Celery Soup
    1 package (10 oz) Peas, frozen
    1.5 cup Birds Eye Steam Fresh Frozen Vegetables (Mixed Veggies)
    1.5 cup, diced Celery, raw
    1.5 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
    1 cup Whole Wheat Flour
    .5 cup Butter, salted
    1 cup Milk, 1%
    2 tsp Baking Powder

Tips

You can also add boiled eggs


Directions

Boil chicken and celery until tender. Then cut chicken into bite size piece and place in bottom of casserole dish with celery. In a mixing bowl, combine the cans (you can use just one of each depending on how much veggies you add) of chicken and celery with a cup of the chicken broth you boiled the chicken in. Mix together and pour over chicken and celery. In another bowl, mix together the flour and softened butter with a fork. Add baking powder and milk. Pour or spoon mixture over casserole. Bake at 375 for 30-40 minutes or until crust is brown.

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SOFTBALLMONKEY.