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    Chicken Pot Pie

    post by Denise on Family Fare...Source Red Book

    List of Ingredients





    3 tablespoons butter or margarine
    1/3 cup all-purpose flour
    1 can (14 1/2 ounces) chicken broth
    3/4 cup milk
    1/4 teaspoon pepper
    Pinch ground nutmeg
    Pinch dried thyme
    1 package (10 ounces) frozen Italian-style mixed vegetables (zucchini,
    carrots, cauliflower, green beans, and baby
    3 cups boneless, skinless cooked chicken pieces (meat from one 2- to 2
    1/2-pound cooked chicken)
    1 package refrigerated biscuits (10 biscuits)

    Recipe



    1. Heat oven to 375 degrees F. Melt butter in saucepan. Stir in flour and
    cook over low heat 1 minute. Whisk in chicken broth, milk, pepper, nutmeg,
    and
    thyme until smooth; increase heat to medium and simmer 2 minutes, stirring.

    2. Place vegetables in 13 x 9" baking dish. Microwave on high 4 minutes. Add
    chicken to vegetables and pour sauce over top. Cover with foil and bake 30
    minutes.

    3. Remove foil, stir, and place biscuits on top of chicken mixture. Bake 20
    minutes until biscuits are lightly browned.

    Per serving: 430 calories (42% from fat); 20 g fat.

    Serves: 6
    Work Time: 10 minutes
    Total Time: 1 hour 5 minutes
 

 

 

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