Post by JJ Judkins on Mar 10, 2009 15:24:37 GMT -6
* Exported from MasterCook *
Classic Chicken Pot Pie
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chicken/Fowl Main Dish
Pie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Cooked Chicken
1 cup sliced Cooked Carrots
1 cup diced Cooked Potatoes
1 cup Frozen Peas -- thawed
1/2 cup chopped Celery
1/4 cup chopped Onion (optional)
6 tablespoons Butter
1/3 cup Unsifted Flour
7 teaspoons Chicken Bouillon
1/8 teaspoon Fresh Ground Black Pepper
3 cups Biscuit Baking Mix
5 1/2 cups Milk
Preheat oven to 375 F. Add onion and celery to large skillet and saute in butter over medium heat
until tender.
Stir in un-sifted flour, chicken bouillon, and fresh ground black pepper. Add 4-1/2 cups milk to
skillet. Continue cooking, stirring until mixture thickens. Add cooked chicken, cooked carrots,
cooked potatoes and peas. Remove skillet from heat.
Combine remaining cup of milk and biscuit baking mix in medium bowl. Stir to mix well. Spoon 2/3 of
biscuit dough into well greased baking dish. Spread dough evenly to cover both bottom and sides of
baking dish. Pour chicken pot pie filling into dough.
Place remaining dough onto floured surface and cut into 8 (3") rounds. Place biscuit rounds on top
of casserole. Bake 25-30 minutes.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2437 Calories; 134g Fat (49.8% calories from fat); 187g
Protein; 117g Carbohydrate; 9g Dietary Fiber; 726mg Cholesterol; 2114mg Sodium. Exchanges: 3 1/2
Grain(Starch); 18 1/2 Lean Meat; 1/2 Vegetable; 5 1/2 Non-Fat Milk; 22 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Classic Chicken Pot Pie
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chicken/Fowl Main Dish
Pie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Cooked Chicken
1 cup sliced Cooked Carrots
1 cup diced Cooked Potatoes
1 cup Frozen Peas -- thawed
1/2 cup chopped Celery
1/4 cup chopped Onion (optional)
6 tablespoons Butter
1/3 cup Unsifted Flour
7 teaspoons Chicken Bouillon
1/8 teaspoon Fresh Ground Black Pepper
3 cups Biscuit Baking Mix
5 1/2 cups Milk
Preheat oven to 375 F. Add onion and celery to large skillet and saute in butter over medium heat
until tender.
Stir in un-sifted flour, chicken bouillon, and fresh ground black pepper. Add 4-1/2 cups milk to
skillet. Continue cooking, stirring until mixture thickens. Add cooked chicken, cooked carrots,
cooked potatoes and peas. Remove skillet from heat.
Combine remaining cup of milk and biscuit baking mix in medium bowl. Stir to mix well. Spoon 2/3 of
biscuit dough into well greased baking dish. Spread dough evenly to cover both bottom and sides of
baking dish. Pour chicken pot pie filling into dough.
Place remaining dough onto floured surface and cut into 8 (3") rounds. Place biscuit rounds on top
of casserole. Bake 25-30 minutes.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2437 Calories; 134g Fat (49.8% calories from fat); 187g
Protein; 117g Carbohydrate; 9g Dietary Fiber; 726mg Cholesterol; 2114mg Sodium. Exchanges: 3 1/2
Grain(Starch); 18 1/2 Lean Meat; 1/2 Vegetable; 5 1/2 Non-Fat Milk; 22 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0