Saute mushrooms, carrots and onion in butter in a large saucepan until tender, sprinkle with flour. Gradually stir in broth and milk until blended. Bring to a boil, cook and stir for 2 minutes or until thickened. Add the chicken, peas and salt, heat through.
Pour into a greased, shallow 2-1/2 quart baking dish. Set aside.
Combine flour, baking powder, sugar, salt and cream of tartar in a large bowl. Cut in butter with a pastry cutter until mixture resembles coarse crumbs. Stir in milk just until moistened.
Turn onto a lightly floured surface, knead 8-10 times. Pat or roll out to 1/2-inch thickness, cut with a floured biscuit cutter. Place biscuits over chicken mixture.
Bake, uncovered, at 400 degrees for 15-20 minutes or until biscuits are golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (421g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 372 (50%)|
|Amt Per Serving||% DV|
|Total Fat 41.4g||55 %|
|Saturated Fat 20.2g||101 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 149.9mg||46 %|
|Sodium 736.1mg||25 %|
|Potassium 470.4mg||12 %|
|Total Carbohydrate 68.5g||20 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 66.6g|
|Protein 25.2g||36 %|
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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: 739
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