Chicken Biscuit Pot Pie Recipe

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Servings: 8


Cost per serving $0.45 view details


  1. Mix 1 c. baking mix and the celery seed; stir in 1/4 c. water till soft dough forms. Smooth dough into a ball on surface floured with baking mix. Knead 5 times. Pat dough into about 8" circle on surface well floured with baking mix with hands floured with baking mix. Pour chicken mix into ungreased 2 qt round casserole; carefully place dough over chicken mix. Cut slits in center to allow steam to escape. Bake, uncovered till top is light brown, about 15 min. 4 servings.
  2. Heat oven to 425 degrees. Heat butter in 2 qt saucepan over low heat till melted. Fold in 1/3 c. baking mix, the onion, salt and pepper. Cook over low heat, stirring constantly till mix is bubbly. Remove from heat; stir in 1 1/2 c. water, the lowfat milk and chicken bouillon (dry). Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in chicken and frzn vegetables; heat through. Keep hot over low heat.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 179g
Recipe makes 8 servings
Calories 278  
Calories from Fat 152 55%
Total Fat 17.17g 21%
Saturated Fat 7.52g 30%
Trans Fat 0.0g  
Cholesterol 52mg 17%
Sodium 536mg 22%
Potassium 200mg 6%
Total Carbs 19.02g 5%
Dietary Fiber 2.1g 7%
Sugars 5.18g 3%
Protein 11.65g 19%
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