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Vegetable & Chicken Pot Pie

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Submitted by dogspro

YIELD

6 servings

PREP

30 min

COOK

25 min

READY

60 min

Ingredients

1 15
TABLESPOON ML MARGARINE
or butter
2 473
CUPS ML CELERY
chopped
10 ¾ 310.7
½ 118
CUP ML MILK
½ 2.5
TEASPOON ML ONION POWDER
¼ 1.3
TEASPOON ML THYME
dried *
0.6
TEASPOON ML BLACK PEPPER
16 462.4
OUNCES ML/G MIXED VEGETABLES
frozen, thawed
1 ½ 355
CUPS ML CHICKEN
cooked, cubed
1 1

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 12×8 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 167 44% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 465mg 19%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 26g
Vitamin A 33% Vitamin C 4%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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