Chicken Pot Pie

Categories: Chicken, Entrées

         

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Recipe Information

Serving Size

1 serving

Yield

Makes 12 servings

Nutrition Information

One serving is 230 calories, 7 g fat, 25 mg cholesterol, 550 mg sodium, 27 g carbohydrates, 3 g fiber, and 13 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

  • 2 c Bakery mix, low fat
  • ¼ c Egg product, fat free
  • 1 ½ c Skim milk
  • 2 cans Cream of chicken soup, reduced fat, reduced sodium (10 ¾ oz each)
  • 1 lb Cooked chicken
  • 2 cans Mixed vegetables, drained and rinsed (14.5 oz each)
  • ¼ t Celery seed
  • ¼ t Paprika

Directions

  1. PREHEAT oven to 400°F.
  2. In a medium bowl, STIR bakery mix, eggs and ½ c milk to make biscuit topping. SET aside.
  3. In saucepan on medium high heat, COMBINE cream of chicken soup, 1 c milk, chicken, mixed vegetables and seasonings.
  4. STIR until heated through.
  5. In a casserole dish, ADD chicken mixture.
  6. SPOON biscuit dough over chicken mixture.
  7. BAKE uncovered for 25 minutes until topping is golden brown.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.