Chicken Pot Pie # 2

90 minutes Prep: 30 minutes Cook: 60 minutes

203 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	each	chicken breast halves, boneless and skinless
1	each	soup, cream of chicken	can
1	each	soup, cream of celery	can
1	cup	chicken broth
1	each	margarine	stick, melted
1	cup	milk
1	each	frozen peas & carrots mix
1	cup	flour, self-rising
1	teaspoon	baking powder

Directions

Spray baking dish well with non-stick cooking spray.

Remove skin and cut each chicken breast into several pieces.

Place on bottom of baking dish.

Mix soups and broth and pour over chicken.

Defrost frozen peas and carrots in microwave.

Scatter over top of chicken pieces.

Mix milk and melted margarine.

Add a little bit of flour and baking powder at a time to the milk and margarine.

(Whisk smooth while adding).

Pour over soup layer. Bake at 350 degrees for 1 hour.

Crust will brown.

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Nutrition Facts

Serving Size 159g

Amount per Serving

Calories 203 16% of calories from fat

	% Daily Value*
Total Fat 4.0g	5%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 53mg	18%
Sodium 381mg	16%
Total Carbohydrate 19.0g	6%
Dietary Fiber 1.0g	2%
Sugars 3.0g
Protein 22.0g	44%

Vitamin A	2%		Vitamin C	0%
Calcium	14%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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