Classic Deep Dish Chicken Pie
|Potatoes||6 Medium, pared and quartered|
|Carrots||6 Medium, pared and quartered|
|Onion||1 Small, chopped|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Condensed cream of chicken soup||1 Can (10 oz)|
|Cooked chicken/Turkey||3 Cup (48 tbs)|
|Biscuit wedge topping||1 Cup (16 tbs) (Adjust Quantity As Needed)|
1. Cook the potatoes and carrots in boiling salted water in large saucepan for 15 to 20 minutes, or until tender; drain, saving 1 cup of liquid for next step.
2. Saute onion and green pepper in butter or margarine until soft in a medium-size saucepan; stir in chicken soup and 1 cup of reserved liquid.
3. Spoon the vegetables and chicken into an 8-cup casserole; pour the sauce over.
4. Bake in hot oven (425°) 15 minutes while making Biscuit-Wedge Topping; arrange biscuits on top of hot mixture; bake 15 minutes longer, or until biscuits are golden.
Serving size: Complete recipe
Calories 2888 Calories from Fat 889
% Daily Value*
Total Fat 100 g153.5%
Saturated Fat 36.3 g181.4%
Trans Fat 0 g
Cholesterol 413.2 mg137.7%
Sodium 2233.7 mg93.1%
Total Carbohydrates 364 g121.4%
Dietary Fiber 36.9 g147.5%
Sugars 61.2 g
Protein 144 g289%
Vitamin A 1277.7% Vitamin C 437.2%
Calcium 37.1% Iron 106.4%
*Based on a 2000 Calorie diet