Dinner

biscuit topped chicken pot pie is for Dinner.

biscuit topped chicken pot pie takes 20 minutes to prepare.

biscuit topped chicken pot pie takes 40 minutes to cook.

biscuit topped chicken pot pie makes 4 servings.

The ingredients for biscuit topped chicken pot pie are:

1 cup *Campbells Cream of Chicken Soup 1/2 C
6 ounces Chicken Breast (cooked), no skin, roasted
1 cup Peas and carrots, frozen
1 cup, chopped Onions, raw
1 stalk, large (11"-12" long) Celery, raw
1 pat (1" sq, 1/3" high) Butter, salted
1 tsp Thyme, ground
1 tsp Pepper, black
1 1tsp Olive Oil
2 serving *Pillsbury Buttermilk Biscuits, 3 small

Here is how you make biscuit topped chicken pot pie:

saute onion and celery in oil . add the cut up cooked chicken breast and can of soup with a little milk or water to your desired consistency. add frozen veggies and bring up to hot....pour into a baking dish or whatever you like and put the pillsbury biscuits on top. bake in 400 degree oven until the biscuits are browned...you can use the butter on them if you need to or save calories and just dip in the pot pie sauce...Serving Size: 4-6Number of Servings: 4Recipe submitted by SparkPeople user BELLONDA.

The nutritional information for biscuit topped chicken pot pie is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 244.0

• Total Fat: 8.6 g
• Cholesterol: 34.1 mg
• Sodium: 793.1 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 4.0 g
• Protein: 15.0 g