from a book received at her wedding reception/ She cooks carrots & potatoes instead of frozen veggies.
Preheat oven to 400?. Grease a 9" pie plate OR several small disposable pie tins.
1. Melt butter and saute onion and celery.
2 Add flour and mix well.
3. Slowly stir in chicken broth, cooking over Med-Heat and con't to stir until thick and bubbly.
4. Add salt, pepper, chicken & veggies.
5. Pour in to prepared pie plate. Cut biscuits 1/2" thick and place 6 on top of the chicken mixture. ** Biscuits can be dropped by spoonful over the chicken mixture also.
6. Bake UNCOVERED for 20 mins. or until biscuits are golden brown.
7. Cool slightly spoon into individual bowls.
* For creamier filling, substitute 2 cups of broth and 3/4 cup milk.
** Place extra biscuits on prepared baking pan and bake12-15 mins. or until golden brown. Serve with meal or freeze til later.
*** Substitute roast beef and beef broth instead of chicken for a beef pot pie.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1035g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1489 | ||
Calories from Fat: 789 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 87.7g | 117 % | |
Saturated Fat 53.6g | 268 % | |
Monounsaturated Fat 26.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 322.8mg | 99 % | |
Sodium 1152.8mg | 40 % | |
Potassium 3066.9mg | 81 % | |
Total Carbohydrate 110.7g | 33 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 110.7g | ||
Protein 68.8g | 98 % | |
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: 1489
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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