Dinner

Chicken Pot Pie II is for Dinner.

Chicken Pot Pie II takes 45 minutes to prepare.

Chicken Pot Pie II takes 30 minutes to cook.

Chicken Pot Pie II makes 6 servings.

The ingredients for Chicken Pot Pie II are:

2 tablespoons butter
2 tablespoons olive oil
16 oz boneless skinless chicken breasts, cooked
7 ounces carrots
8 ounces mushrooms, sliced
1 cup bell pepper, diced
5.5 ounces frozen peas
1 cup fat-free chicken broth
3 cups milk
5 tablespoons flour
1 teaspoon dried thyme
salt and pepper

Crust
2 1/2 cups biscuit mix
2 eggs, beaten
1⁄2 cup milk

Here is how you make Chicken Pot Pie II:

1. Preheat oven to 375. 2. Heat olive oil and butter in dutch oven. Add all vegetables but frozen peas and saute until slightly softened (5-10 minutes). 3. Sprinkle flour across vegetables and saute over medium-low heat for another five minutes, stirring often. 4. Add chicken broth and 3 cups milk and bring to a boil. Reduce heat and simmer until mixture is thickened (anywhere from 5 to 20 minutes). 5. Remove from heat and stir in chopped chicken and frozen peas. Add salt and pepper to taste. 6. Transfer chicken mixture to a 13x9 casserole dish spritzed with cooking spray. 7. Combine Bisquick, eggs and milk in small bowl. Stir until mixed, then roll it and lay it on top of casserole. 8. Bake for 20-30 minutes, or until the top is golden brown.Serving Size:?Serves 6

The nutritional information for Chicken Pot Pie II is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 515.1

• Total Fat: 21.6 g
• Cholesterol: 135.4 mg
• Sodium: 863.4 mg
• Total Carbs: 53.7 g
• Dietary Fiber: 4.2 g
• Protein: 29.6 g