Chicken Pot Pie Recipe
Servings: 4
Ingredients
- 1 can cream of chicken soup
- 1 1/2 c. cooked and diced chicken
- 1 1/2 c. chicken broth
- 1 tbsp. dehydrated onion
- 1/2 tbsp. dehydrated parsley
- 1 1/2 teaspoon leaf thyme
- Small can carrots
- Small can peas
- 2 lg. potatoes, cooked and diced
- Salt to taste
- 1/2 teaspoon dehydrated onion flakes
- 1/2 teaspoon poultry seasoning
- 1 c. Jiffy mix
- Not quite 1/3 c. lowfat milk
Directions
- Blend soup, water, onion, parsley, thyme and salt; add in vegetables and heat till bubbling. Combine biscuit mix, onion flakes, poultry seasoning and lowfat milk; knead; roll to fit top of round casserole. Pour warm chicken mix into casserole; top with biscuit mix. Bake 15 min at 450 degrees.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 4 servings | |
| Calories 319 | |
| Calories from Fat 124 | 39% |
| Total Fat 13.78g | 17% |
| Saturated Fat 3.91g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 699mg | 29% |
| Potassium 856mg | 24% |
| Total Carbs 31.77g | 8% |
| Dietary Fiber 4.0g | 13% |
| Sugars 2.16g | 1% |
| Protein 16.95g | 27% |
