Vegetable And Chicken Pot Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | Main dish | 6 | Servings | |
INGREDIENTS
| 1 | T | Margarine or butter |
| 2 | c | Chopped celery |
| 1 | Condensed cream of chicken | |
| soup 10 3/4 oz | ||
| 1/2 | c | Milk |
| 1/2 | t | Onion powder |
| 1/4 | t | Dried thyme leaves |
| 1/8 | t | Pepper |
| 1 | Frozen vegetables, 16 oz | |
| combination of broccoli | ||
| cauliflower and carrots | ||
| thawed | ||
| 1 1/2 | c | Cooked, cubed chicken |
| 1 | Hungry Jack Refrigerated | |
| Flaky Biscuits |
INSTRUCTIONS
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" baking dish. Heat oven to 375'F. Separate dough into 10 biscuits. Cut each biscuit into 4 pieces. Arrange biscuits over hot filling. Bake at 375'F. for 20-25 minutes or until biscuits are golden brown and filling is bubbly. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 112
Calories From Fat: 58
Total Fat: 6.4g
Cholesterol: 6mg
Sodium: 1025.9mg
Potassium: 336.2mg
Carbohydrates: 6.8g
Fiber: <1g
Sugar: 2.7g
Protein: 6.2g