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Biscuit-Topped Chicken Pie

southern.chef's picture
Ingredients
  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
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Biscuit 3 (Biscuit Topping For Garnishing)
Directions

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 425° for 35 minutes.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Servings: 
6

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

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Biscuit-Topped Chicken Pie Recipe