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Chicken Pot Pie # 2

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Submitted by beckielui

YIELD

6 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

1 1
EACH EACH SOUP, CREAM OF CHICKEN
can *
1 1
EACH EACH SOUP, CREAM OF CELERY
can *
1 237
CUP ML CHICKEN BROTH
1 1
EACH EACH MARGARINE
stick, melted *
1 237
CUP ML MILK
1 1
1 237
1 5
TEASPOON ML 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℉ (180℃) for 1 hour.

Crust will brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 203 16% from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 381mg 16%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 44g
Vitamin A 2% Vitamin C 0%
Calcium 14% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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