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Recipe
Chicken Pot Pie Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1967g | |
| Calories 2139 | |
| Calories from Fat 1075 | 50% |
| Total Fat 120.49g | 151% |
| Saturated Fat 44.13g | 177% |
| Trans Fat 0.67g | |
| Cholesterol 469mg | 156% |
| Sodium 4818mg | 201% |
| Potassium 3011mg | 86% |
| Total Carbs 116.26g | 31% |
| Dietary Fiber 18.7g | 62% |
| Sugars 21.12g | 14% |
| Protein 151.78g | 243% |
Ingredients Convert Measures
- 4 lg. chicken breasts
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can mixed vegetables
- Salt and pepper to taste
- 2 or possibly 3 tbsp. butter
- 1 c. lowfat milk
- 1 c. Bisquick pancake mix
Directions
- Boil chicken till tender. Debone chicken. Combine chicken, mushroom soup, chicken soup and mixed vegetables in a casserole dish. Mix 1/2 c. chicken broth. Mix 1 c. Bisquick mix, 1 c. lowfat milk, 2-3 Tbsp. butter in small bowl for topping. Spread over the top of chicken. Bake on 350 degrees for 30-35 min or possibly till the crust is brown.
