Chicken Pot Pie (9 WW points per serving)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 418.5
- Total Fat: 16.2 g
- Cholesterol: 50.3 mg
- Sodium: 951.7 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 2.3 g
- Protein: 22.7 g
View full nutritional breakdown of Chicken Pot Pie (9 WW points per serving) calories by ingredient
Number of Servings: 8
Ingredients
-
1/4 C butter
1/3 C Flour
salt and pepper
1 10 oz can condensed chicken broth
2 C Cooked, cubed chicken
1/4 C chopped onion (optional)
1 pkg sliced mushrooms
1-2 C frozen peas/carrots; thawed
3-4 potatos; peeled, cubed, cooked
1 can refrigerator biscuits
Directions
Makes 8 servings
1. Heat oven to 350*
2. Grease custard cups, large muffin cups, or 9x13 baking dish
3. Melt butter in skillet. Stir in flour and pepper. Cook 1 minute stiring constantly or until smooth and bubbly
4. Gradually stir in broth and milk; cook until mixture boils and thickens; stirring constantly
5. Add chicken and vegetables; cook until warm
6. Spoon into custard cups or baking dish
7. Separate dough into 8 biscuits; flatten slightly; cover each custard cup with biscuit or layer over baking dish
8. Bake 15-20 minutes or until golden brown
Number of Servings: 8
Recipe submitted by SparkPeople user WLFPACK1.
1. Heat oven to 350*
2. Grease custard cups, large muffin cups, or 9x13 baking dish
3. Melt butter in skillet. Stir in flour and pepper. Cook 1 minute stiring constantly or until smooth and bubbly
4. Gradually stir in broth and milk; cook until mixture boils and thickens; stirring constantly
5. Add chicken and vegetables; cook until warm
6. Spoon into custard cups or baking dish
7. Separate dough into 8 biscuits; flatten slightly; cover each custard cup with biscuit or layer over baking dish
8. Bake 15-20 minutes or until golden brown
Number of Servings: 8
Recipe submitted by SparkPeople user WLFPACK1.