Vegetable and Chicken Pot Pie

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Time to Prepare this Recipe 60 minutes Prep: 30 minutes Cook: 25 minutes
Calories Per Serving and Nutrition Information 101 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

1 tablespoon margarine or butter
2 cups celery chopped
10 3/4 ounces soup, cream of chicken
1/2 cup milk
1/2 teaspoon onion powder
1/4 teaspoon thyme leaves dried
1/8 teaspoon black pepper
16 ounces mixed vegetables frozen, thawed
1 1/2 cups chicken cooked, cubed
1 can refrigerator biscuits

Directions

In large skillet, melt margarine.

Add celery and soup over medium-high heat until crisp-tender.

Stir in soup, milk, onion powder, thyme and pepper; mix well.

Stir in vegetables and chicken; heat through.

Spoon into 12x8 inch baking dish.

Heat oven to 375 degrees F.

Separate dough into 10 biscuits.

Cut each biscuit into 4 pieces.

Arrange biscuits over hot filling.

Bake at 375 degrees F for 20-25 minutes or until biscuits are golden brown and filling is bubbly.

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Nutrition Facts

Serving Size 141g
Amount per Serving
Calories 101 50% of calories from fat
% Daily Value*
Total Fat 6.0g9%
 Saturated Fat 1.0g7%
 Trans Fat 0.0g
Cholesterol 6mg2%
Sodium 435mg18%
Total Carbohydrate 10.0g3%
 Dietary Fiber 2.0g7%
 Sugars 3.0g
Protein 3.0g6%
Vitamin A 33%  Vitamin C 4%
Calcium 5%  Iron 5%

* 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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