Vegetable & Chicken Pot Pie
Yield
6 servingsPrep
30 minCook
25 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
margarine
or butter |
|
| 2 | cups |
celery
chopped |
|
| 10 ¾ | ounces |
soup, cream of chicken
|
|
| ½ | cup |
milk
|
|
| ½ | teaspoon |
onion powder
|
|
| ¼ | teaspoon |
thyme
dried |
*
|
| ⅛ | teaspoon |
black pepper
|
|
| 16 | ounces |
mixed vegetables
frozen, thawed |
|
| 1 ½ | cups |
chicken
cooked, cubed |
|
| 1 | can |
refrigerator biscuits
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
margarine
or butter |
|
| 473 | ml |
celery
chopped |
|
| 310.7 | ml/g |
soup, cream of chicken
|
|
| 118 | ml |
milk
|
|
| 2.5 | ml |
onion powder
|
|
| 1.3 | ml |
thyme
dried |
*
|
| 0.6 | ml |
black pepper
|
|
| 462.4 | ml/g |
mixed vegetables
frozen, thawed |
|
| 355 | ml |
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℉ (190℃).
Separate dough into 10 biscuits.
Cut each biscuit into 4 pieces.
Arrange biscuits over hot filling.
Bake at 375℉ (190℃) F for 20 to 25 minutes or until biscuits are golden brown and filling is bubbly.
