Chicken pot pie
1. Preheat oven to 425°
2. Dice carrots, celery and onion. Mince Garlic
3. Heat drizzle of oil in medium, preferably ovenproof, pan over medium heat. Add chicken and season with salt and pepper. Cook until browned all over (3-5 min), then transfer chicken to plate.
4. Head a drizzle of oil in same pan over medium-high heat. Add carrots, celery, and onion. Season with salt and pepper. Cook until softened (5-7min), then add garlic and thyme. Cook for 30 seconds until fragrant
5. Add 2 TBSP butter to pan with veggies. Once melted, stir in flour, cook for 1 min.
6. Add 1 1/4 cups water, chicken stock concentrate, salt, and pepper. Bring to a boil and cook until thickened (3-5min), then turn off heat.
7. Stir in cream cheese until melted, then stir in chicken. Season with salt and pepper.
8. Place 1 TBSP butter in a small microwave-safe bowl and microwave until melted (30sec).
9. Separate biscuits and evenly top the chicken and veggie mixture, then brush the top of biscuits with the melted butter.
10. Bake on top rack for 12-15min until biscuits are golden brown and chicken is cooked through
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (418g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 541 | ||
Calories from Fat: 362 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.2g | 54 % | |
Saturated Fat 18.1g | 91 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 152.4mg | 47 % | |
Sodium 347mg | 12 % | |
Potassium 751.9mg | 20 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 9.7g | ||
Protein 32.1g | 46 % | |
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: 541
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