Perdue
Creamy Chicken Pot Pie
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Creamy Chicken Pot Pie

Creamy Chicken Pot Pie

Serves 6 | Prep/Cook Time:
  • Calories 250
  • Protein 15g
  • Sodium 920mg
  • Sat.Fat 2g
  • Sugar 4g
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 250
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 55mg 18%
Sodium 920mg 38%
Total Carbs 34g 11%
Dietary Fiber 3g 12%
Sugars 4g
Protein 15g
Vitamin A %
Vitamin C %
Calcium 4%
Iron 10%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Rotisserie Seasoned, (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.)
(cut into 1 inch pieces)
Non-stick cooking spray
1 pkg. frozen mixed vegetables
2 cans (10.75 ounces) fat-free low sodium condensed cream of chicken soup
1/2 cup 2 % milk
1/4 teaspoon dried poultry seasoning
1/4 teaspoon ground black pepper
1 can (6 ounces) refrigerated flaky layered biscuits
Instructions
1 Preheat oven to 425°F.   Spray a 2-quart baking dish with non-stick cooking spray.  In a large saucepan, cook vegetables according to package directions until just barely tender.  Drain, then add chicken, soup, milk, poultry seasoning and black pepper.  Bring to a boil, stirring frequently, on medium high heat.  Reduce heat; cover and simmer for 5 - 7 minutes.
2 Spoon mixture into baking dish.  Separate biscuit dough into 6 -10 pieces and place gently on top.  Bake for 15 - 17 minutes, or until biscuits are deep golden brown.  Let stand for 5 minutes before serving.