Try this Chicken Pot Pie Casserole recipe, or contribute your own.
Suggest a better descriptionPreheat oven to biscuit can directions.
Cook chicken in broth gently for 15 mins and then shred. Saute veggies in butter for 5-6 min. Add garlic and seasonings and stir. Add the flour and stir for 2 mins. Stir 2/3 of the broth and the cream. Add bouillon and soy sauce. Add shredded chicken. Add remaining broth. Transfer to lightly greased 9x13 baking dish. Add the biscuits. Bake per biscuit instructions. After baking prescribed time, brush biscuits w/ garlic butter. Bake at 450 for 3-5 min
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Serving Size: 1 (4758g) | ||
Recipe Makes: 1 | ||
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Calories: 8994 | ||
Calories from Fat: 5454 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 606g | 808 % | |
Saturated Fat 189.5g | 948 % | |
Monounsaturated Fat 242.8g | ||
Polyunsanturated Fat 122.1g | ||
Cholesterol 3022.5mg | 930 % | |
Sodium 3267mg | 113 % | |
Potassium 9339.2mg | 246 % | |
Total Carbohydrate 91.4g | 27 % | |
Dietary Fiber 14g | 56 % | |
Sugars, other 77.4g | ||
Protein 753.5g | 1076 % | |
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: 8994
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