Chicken Pot Pie Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 394.0
- Total Fat: 16.6 g
- Cholesterol: 79.6 mg
- Sodium: 797.2 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 2.7 g
- Protein: 22.0 g
View full nutritional breakdown of Chicken Pot Pie Casserole calories by ingredient
Introduction
This is an adaptation fo a recipe I found online. I added more veggies and took out the mushrooms that I don't like. This is an adaptation fo a recipe I found online. I added more veggies and took out the mushrooms that I don't like.Number of Servings: 8
Ingredients
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.33 cup Butter, salted
2 medium Carrots, raw
.5 cup, chopped Onions, raw
.25 cup Flour, white
1 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
1 cup Milk, 2%, with added nonfat milk solids, without added vit A
18 ounces Chicken Breast (cooked), no skin, roasted
1 cup Peas, frozen
0.5 cup kernels Yellow Sweet Corn, Frozen
.5 tsp Salt
1 tsp Pepper, black
2 cup Flour, white
4 tsp Baking Powder
2 tsp Granulated Sugar
.5 tsp Salt
0.5 tsp Cream Of Tartar
.25 cup Butter, salted
.66 cup Milk, 2%, with added nonfat milk solids, without added vit A
Directions
Preheat oven to 400 degrees. In a large saucepan, melt 1/2 cup butter over medium heat. Add 2 medium carrots (sliced) and 1/2 cup chopped onions, cook and stir until tender (7 - 9 minutes).
Stir in 1/4 cup flour until blended. Gradually stir in 1 cup milk and 1 cup of chicken broth, bring to a boil, sitting constantly until thickened, about 2 minutes. Stir in chicken, 1 cup frozen peas, 1/2 cup frozen corn, salt, and pepper. Heat through and transfer to greased 11 X 7 pan.
For the topping - whisk together 2 cups flour, 4 tsp baking powder, 2 tsp sugar, 1/2 tsp salt, and 1/2 tsp cream of tartar. Cut in 1/2 cup cold butter until mixture resembles coarse crumbles. Add 2/3 cup of milk and stir until just moistened.
Turn onto a lightly floured surface. Knead gently 8 - 10 times. Pat or roll dough to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit cutter. Place over chicken mixture.
Bake, uncovered, 15-20 minutes or until biscuits are golden brown.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KVILLAVERDE75.
Stir in 1/4 cup flour until blended. Gradually stir in 1 cup milk and 1 cup of chicken broth, bring to a boil, sitting constantly until thickened, about 2 minutes. Stir in chicken, 1 cup frozen peas, 1/2 cup frozen corn, salt, and pepper. Heat through and transfer to greased 11 X 7 pan.
For the topping - whisk together 2 cups flour, 4 tsp baking powder, 2 tsp sugar, 1/2 tsp salt, and 1/2 tsp cream of tartar. Cut in 1/2 cup cold butter until mixture resembles coarse crumbles. Add 2/3 cup of milk and stir until just moistened.
Turn onto a lightly floured surface. Knead gently 8 - 10 times. Pat or roll dough to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit cutter. Place over chicken mixture.
Bake, uncovered, 15-20 minutes or until biscuits are golden brown.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KVILLAVERDE75.
Member Ratings For This Recipe
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JAMER123
