biscuit topped chicken pot pie

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 244.0

Total Fat: 8.6 g
Cholesterol: 34.1 mg
Sodium: 793.1 mg
Total Carbs: 28.0 g
Dietary Fiber: 4.0 g
Protein: 15.0 g

View full nutritional breakdown of biscuit topped chicken pot pie calories by ingredient

Introduction

i am going to bake this pot pie filling with 6 small biscuits on top. i have called 4 servings but it may be 6. i would rather have too many calories than not enough i am going to bake this pot pie filling with 6 small biscuits on top. i have called 4 servings but it may be 6. i would rather have too many calories than not enough

Minutes to Prepare: 20

Minutes to Cook: 40

Number of Servings: 4

Ingredients

1 cup *Campbells Cream of Chicken Soup 1/2 C

6 ounces Chicken Breast (cooked), no skin, roasted

1 cup Peas and carrots, frozen

1 cup, chopped Onions, raw

1 stalk, large (11"-12" long) Celery, raw

1 pat (1" sq, 1/3" high) Butter, salted

1 tsp Thyme, ground

1 tsp Pepper, black

1 1tsp Olive Oil

2 serving *Pillsbury Buttermilk Biscuits, 3 small

Directions

saute onion and celery in oil . add the cut up cooked chicken breast and can of soup with a little milk or water to your desired consistency. add frozen veggies and bring up to hot....pour into a baking dish or whatever you like and put the pillsbury biscuits on top. bake in 400 degree oven until the biscuits are browned...you can use the butter on them if you need to or save calories and just dip in the pot pie sauce...

Serving Size: 4-6

Number of Servings: 4

Recipe submitted by SparkPeople user BELLONDA.