Biscuit-Topped Chicken Pie
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Canned chicken broth/1.75 cups chicken broth||13 3⁄4 Ounce, undiluted|
|Milk||2⁄3 Cup (10.67 tbs)|
|Diced cooked chicken||2 Cup (32 tbs)|
|Canned english peas||8 1⁄2 Ounce, drained|
|Canned mixed vegetables||16 Ounce, drained|
|Biscuit||3 (Biscuit Topping For Garnishing)|
Melt butter in a large saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add chicken broth and milk, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in chicken, peas, vegetables, salt, and pepper; heat thoroughly.
Pour mixture into a greased 8-inch square pan, cover with biscuit topping.
Bake at 425Â° for 35 minutes.
Calories 288 Calories from Fat 105
% Daily Value*
Total Fat 12 g18.2%
Saturated Fat 6.2 g30.8%
Trans Fat 0 g
Cholesterol 78.7 mg26.2%
Sodium 299.8 mg12.5%
Total Carbohydrates 22 g7.3%
Dietary Fiber 3.9 g15.5%
Sugars 5.2 g
Protein 24 g47.1%
Vitamin A 182.2% Vitamin C 9.4%
Calcium 6.4% Iron 11.4%
*Based on a 2000 Calorie diet