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killet Chicken Biscuit Pot Pie

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  • Prep30 MIN
  • Total55 MIN
  • Ingredients12
  • Servings8

Ingredients

1/2cup butter

1cup chopped onions

1cup chopped carrots (about 2 medium)

1cup chopped celery (about 3 stalks)

1/2teaspoon salt

1/2teaspoon pepper

1/2cup all-purpose flour

2cups Progresso™ chicken broth (from 32-oz carton)

1cup milk

2cups shredded cooked chicken

1cup frozen sweet peas

1can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits)

Steps

1 Heat oven to 375°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Add onions, carrots, celery, salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken and peas. Remove from heat.

2 Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.

3 Bake 21 to 25 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.


Expert Tips

  • A cast-iron skillet looks great and also helps the biscuits brown beautifully, but easy-to-clean stainless steel works just as well.
  • Have leftover holiday turkey? Use it in place of the chicken in this delicious skillet pot pie.


Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories430Calories from Fat200Total Fat23g35%Saturated Fat13g66% Trans Fat1g Cholesterol65mg21% Sodium1100mg46% Potassium270mg8% Total Carbohydrate40g13%Dietary Fiber2g10% Sugars8g Protein16g 

% Daily Value*:

Vitamin A70%Vitamin C4%Calcium6%Iron10%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;*Percent Daily Values are based on a 2,000 calorie diet.


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Written by Anas

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