
Chicken Pot Pies
From Redbook
Biscuit dough is used to make only the top crust.
Nutritional Information
(per serving)
Calories 286
Total Fat 4g
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate 37g
Dietary Fiber --
Sugars --
Protein 25g
Calcium --
Redbook
Cook Time: 17 min
Ingredients
U.S. Metric Conversion chart
* 1 cup(s) fat-free half-and-half
* 1 cup(s) fat-free chicken broth
* 3 tablespoon(s) all-purpose flour
* 1 teaspoon(s) poultry seasoning
* 2 cup(s) roasted, skinless chicken breast, cut into bite-size pieces
* 1 package(s) (10-ounce) frozen mixed vegetables, thawed
* 4 scallions, cut into 1/4-inch-thick rounds
* 1 teaspoon(s) kosher salt
* 1/4 teaspoon(s) freshly ground pepper
* Cooking spray
* 1 can(s) (7.5 ounce) refrigerated country-style biscuits
Directions
1. Preheat oven to 425 degrees F. In medium saucepan, whisk half-and-half, broth, flour, and poultry seasoning until combined. Bring to a boil, reduce heat, and simmer, whisking frequently, 4 minutes, or until thickened. Stir in chicken, mixed vegetables, scallions, salt, and pepper. Cover and keep warm.
2. Lightly coat 5 (6 oz) ramekins with cooking spray. On a lightly floured surface, overlap 2 biscuits and press edges together; roll biscuits into a 4-inch round (they don't have to be perfect). Roll out remaining biscuits the same way. Fill ramekins with chicken mixture. Top each with biscuit dough, pressing dough onto side of ramekin to adhere; cut a 1/2-inch-round vent hole in middle of dough.
3. Bake 12 minutes, or until biscuits are golden and filling bubbly. Let stand 5 minutes before serving.
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This is just in time for after your dinner last night, what to do with the leftover turkey, well you can use it in this dish. The calories have been cut in half in this recipe which is a good thing.