Try this Chicken Pot Pie recipe, or contribute your own.
Suggest a better descriptionBake at 400 for 15 minutes or until mix begins to bubble. Meanwhile, cut each biscuit into quarters. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes longer or until biscuits are golden brown.
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 215 | ||
Calories from Fat: 115 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 60mg | 18 % | |
Sodium 90.5mg | 3 % | |
Potassium 299.2mg | 8 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 6.3g | ||
Protein 16.8g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 215
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