Bubble Up Chicken Pot Pie
 
 
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Ingredients
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2½ cups of low sodium chicken stock
  • ½ cup of 1% milk
  • 1 cup of frozen mixed vegetables
  • 2 to 3 cups of shredded chicken
  • salt to taste
  • pepper to taste
  • ¼ teaspoon of crushed red pepper
  • 1 can of 16.5 oz low fat buttermilk biscuits
Instructions
  1. Melt butter in large stock pot. Add in all the vegetables and cook until the onions are transparent. Sprinkle some salt, pepper, and ¼ teaspoon of crushed red pepper on the vegetables. Cook for about 5-10 minutes. Add in flour and cook for 2 minutes.
  2. Next, and in chicken broth and stir until the mixture becomes thick. Mix in ½ cup of milk and add the chicken. Pour the chicken and vegetable mixture into a 9 X 13 in casserole and layer on the biscuits. Bake at 350 for 25 minutes
Notes
WWP+ = 9 (1 cup per serving)
SmartPoints: 10
Nutrition Information
Serving size: 8 Calories: 336 Fat: 9.5 Saturated fat: 3.49 Carbohydrates: 41.56 Sugar: 11.18 Fiber: 3.8 Protein: 21.57
Recipe by Recipe Diaries at http://www.recipe-diaries.com/2015/08/12/bubble-up-chicken-pot-pie/