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Chicken Mushroom Pot Pie

Aelfraed's picture
Ingredients
  Milk 1 Cup (16 tbs)
  Chicken broth/Bouillon 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  Refrigerated buttermilk biscuits 12 Ounce
Directions

Preheat oven to 400ºF.

In a medium saucepan combine milk, chicken broth and cornstarch. Bring to a boil over medium-high heat and boil 1 minute, stirring constantly. Stir in Herb Roasted Mushrooms, Chicken and Vegetables; heat until hot. Spoon into a 1- 1/2-quart casserole. Cut biscuits in half; arrange cutside down, on top of hot chicken mixture, covering completely. Bake until mixture is bubbling and biscuits are golden, about 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Feel: 
Rich
Method: 
Baked
Ingredient: 
Chicken, Vegetable
Preparation Time: 
8 Minutes
Cook Time: 
25 Minutes
Ready In: 
33 Minutes
Servings: 
4

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Average: 4.1 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 265 Calories from Fat 37

% Daily Value*

Total Fat 4 g5.9%

Saturated Fat 1.1 g5.3%

Trans Fat 0 g

Cholesterol 5.6 mg1.9%

Sodium 914.1 mg38.1%

Total Carbohydrates 52 g17.4%

Dietary Fiber 2.1 g8.3%

Sugars 9.2 g

Protein 8 g16.2%

Vitamin A 1.2% Vitamin C

Calcium 6.4% Iron 11.4%

*Based on a 2000 Calorie diet

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Chicken Mushroom Pot Pie Recipe