Dinner

Reconstructed Chicken Pot Pies is for Dinner.

Reconstructed Chicken Pot Pies takes 25 minutes to prepare.

Reconstructed Chicken Pot Pies takes 45 minutes to cook.

Reconstructed Chicken Pot Pies makes 8 servings.

The ingredients for Reconstructed Chicken Pot Pies are:

1 tbsp salted sweet cream butter (for sauteeing)
2 cans of Tyson Premium Chunk White Meat Chicken, drained and flaked.
2 medium russet potatoes, chopped into bite size pieces
1/4 cup of Wondra, quick mixing flour
2 32 oz containers of Swanson's 100% FF 33% sodium chicken broth
2 stalks celery, washed and chopped
4 small carrots, washed, peeled and chopped country style
1 cup frozen peas
1 medium sweet onion, julienned and chopped
1 package of Pillsbury grands biscuits (homestyle buttermilk flavor)

Here is how you make Reconstructed Chicken Pot Pies:

Melt butter in large heavy bottom saute pan. Add celery, carrots, and onion. Once onions have reached the translucent stage, add chicken broth, peas and potatoes. Bring mixture to a boil and add Wondra. Whisk thorougly to prevent lumps. Lower temp from Medium High to Medium low and simmer for 30 minutes. Meanwhile Preheat your oven to 350 degrees. Transfer stew mix to deep baking dish (since I had leftovers I used a 7x11 dish). Place biscuits on top and brush with a little melted butter (helps to prevent the tops from drying out). Bake your pot pie according to directions on biscuit container. Serve immediately, or let cool and serve.Serving Size: makes 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user WEDDINGLOSS2013.

The nutritional information for Reconstructed Chicken Pot Pies is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 330.9

• Total Fat: 6.2 g
• Cholesterol: 38.3 mg
• Sodium: 2,895.5 mg
• Total Carbs: 42.3 g
• Dietary Fiber: 3.7 g
• Protein: 16.2 g