Bring to boil and simmer 20 minutes. Add 1/2 cup frozen peas. Return to boil and simmer 10 minutes; drain and reserve liquid for gravy. Add more water if necessary to make at least 3 cups of stock. Combine 1/3 cup fat (margarine, butter or vegetable oil) and 6 tablespoons flour; met fatbsp. Add flour and bubble for 1 minute. Add stock. Heat until thickened, stirring constantly. Pour over meat and vegetables. Serve over baking powder biscuits. Variations: Pot Pie: Favorite pie crust recipe. Double recipe. Roll out and press into 3-quart casserole dish. Cut 1 piece for top and place on cookie sheetbsp. Bake shell and top until golden brown. Pour filling into dish and top. Puff Pastry: Roll our puff pastry. Cut 2 pieces same size as serving dish. Bake on cookie sheetbsp. Place one sheet in bottom of dish and fill with chicken filling. Top with remaining piece.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (248g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 21 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 1.9mg||1 %|
|Sodium 241.2mg||8 %|
|Potassium 706.8mg||19 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 26.5g|
|Protein 5.2g||7 %|
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Calories per serving: 160
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