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Easy Leftover Chicken or Turkey Pot Pie

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Submitted by happyzhangbo

This is a great recipe and base for anyone wanting pot pie or a family meal in a hurry.

YIELD

6 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

2 473
CUPS ML CHICKEN BREASTS
chopped cooked, or turkey meat
2 2
EACH EACH EGGS
hard-boiled, sliced
10 ¾ 310.7
OUNCES ML/G SOUP, CREAM OF CHICKEN
canned cream *
½ 118
CUP ML CARROTS
thinly sliced
1 1
X X SALT AND BLACK PEPPER
to taste, optoinal *
1 ½ 355
CUPS ML BUTTERMILK BISCUITS
instant mix *
1 237
CUP ML MILK
low-fat or non-fat
1 113
STICK G BUTTER
melted

Directions

Preheat oven to 350℉ (180℃).

In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas.

Mix the soup, chicken broth, and season with salt and pepper, if desired.

Pour over the layers.

Stir together the biscuit mix and milk, and pour this over the casserole.

Drizzle butter over the topping.

Bake until the topping is golden brown, 30 to 40 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 263 67% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 199mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 37g
Vitamin A 47% Vitamin C 1%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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