Dinner

Whole wheat biscuit topped chicken pot pie is for Dinner.

Whole wheat biscuit topped chicken pot pie takes 20 minutes to prepare.

Whole wheat biscuit topped chicken pot pie takes 30 minutes to cook.

Whole wheat biscuit topped chicken pot pie makes 3 servings.

The ingredients for Whole wheat biscuit topped chicken pot pie are:

Olive Oil, 1 1tsp

Onions, raw, 1.5 cup, chopped

Celery, 1 cup chopped

Zucchini, 1.5 cup, sliced

Cabbage, fresh, 4 cup, shredded

Red Ripe Tomatoes, .5 cup, chopped

Mushrooms, fresh, 10 medium sliced in quarters

Roasting Chicken, light meat, 1 cup, chopped

Smart Balance, Smart Balance Light Buttery Spread, 1 Tbsp, 3 serving

*Whole Wheat Flour, 1 cup + 3 Tbsp. divided

Low Sodium Vegetable Broth, 1 cup, 1 serving

Milk, nonfat, .5 cup

Poultry seasoning, 1 tsp

Milk, nonfat, .5 cup

Baking Powder, 1 tsp

Thyme, ground, 1 tbsp divided

Cheddar or Colby Cheese, Low Fat, .5 cup, shredded

Here is how you make Whole wheat biscuit topped chicken pot pie:

Heat olive oil in pot over med heat.Saute onions and celeryAdd zucchini and tomatoes and cook til softturn off heat and add cabbage, chicken and mushroomsseason with 1/2 Tbsp. dried thymein small saucepan on med heat, melt butterAdd 3 Tbsp. flour and stir to combine.Add i cup veggie broth and stir until thickened.Pour soup over the veggie/chicken mixture and pour into a 9x13 pan.In a bowl, mix 1 cup flour, 1 heaping tsp. baking powder, 1/2 cup milk (or more to make biscuit texture), 1/2 Tbsp. thyme, and 1/2 cup lowfat shredded cheese.Spoon 6 biscuits over the casserole and bake at 350F for 25 minutes. Makes 3 huge servings - 2 biscuits each.Number of Servings: 3Recipe submitted by SparkPeople user DAWNBHEALTHY.

The nutritional information for Whole wheat biscuit topped chicken pot pie is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 451.8

• Total Fat: 11.6 g
• Cholesterol: 40.6 mg
• Sodium: 538.5 mg
• Total Carbs: 61.0 g
• Dietary Fiber: 13.1 g
• Protein: 31.6 g