Chicken Pie

chef.jackson's picture

Sep. 23, 2011

Ingredients

Condensed cream of mushroom soup 10 1/2 Ounce (1 Can)
Water 60 Milliliter (1/2 Soup Can)
Minced onion 2 Tablespoon
Chopped parsley 2 Tablespoon
Thyme leaf 1 Dash , crushed
Pepper 1 Dash
Cooked and cubed chicken 1 Cup (16 tbs)
Cooked carrot strips 3/4 Cup (12 tbs)
Diced cooked potato 3/4 Cup (12 tbs)
Packaged biscuit mix 1 Cup (16 tbs)
Dehydrated onion flakes 1/4 Teaspoon
Poultry seasoning 1/8 Teaspoon
Milk 1/3 Cup (5.33 tbs)
Fine dry bread crumbs 2 Tablespoon

Directions

GETTING READY

1) Preheat the oven to 450° F.

MAKING

2) In a 1 1/2 -quart casserole, combine the mushroom soup, water, onion, parsley, thyme, and pepper together.

3) Stir in the chicken cubes, carrots, and potatoes; mix thoroughly.

4) Bake in the preheated oven for 15 minutes.

5) In a bowl, combine the biscuit mix, onion flakes, poultry seasoning, and milk together.

6) Roll out the biscuit mixture and cover hot chicken mixture in the casserole.

7) Prick with the tines a fork and sprinkle with fine dry bread crumbs.

8) Bake the casserole for another 15 minutes.

SERVING

9) Slice into wedges and serve the Chicken Pie, immediately on a platter.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 310Calories from Fat 38

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 453 mg18.88%

Total Carbohydrates 53 g17.7%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet