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Spring Vegetable Chicken Pot Pie

Spring Vegetable Chicken Pot Pie



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Asparagus and mushrooms bring a taste of spring to this quick and easy chicken pot pie.MORE+LESS-

Updated September 11, 2018

Make with

Pillsbury Grands! Biscuits

1

package (8 oz) sliced mushrooms

1

large onion, finely chopped

2

medium carrots, peeled and sliced 1/4-inch thick

1/4

cup Gold Medal™ all-purpose flour

2 1/4

cups Progresso™ chicken broth (from 32-oz carton)

1

medium Yukon gold potato, peeled and cut into 1/2-inch cubes

4

cups shredded cooked chicken

1 1/2

cups 1/2-inch pieces asparagus

3

tablespoons chopped fresh parsley

1 1/2

teaspoons chopped fresh thyme leaves

1/2

teaspoon freshly ground black pepper

1

can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits), quartered

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  • 1

    Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

  • 2

    In 4-quart saucepan, melt 2 tablespoons of the butter over medium-high heat. Add mushrooms; cook 4 to 6 minutes, stirring occasionally, until browned. Add 2 tablespoons of the butter, the onion and carrots; cook 4 to 6 minutes longer or until vegetables are just tender. Add flour; cook and stir about 1 minute or until mixture is coated and flour begins to brown. Beat in chicken broth and milk. Cook and stir 3 to 4 minutes or until thick and bubbly. Add potato cubes; cook 5 minutes. Stir in chicken, asparagus, 2 tablespoons of the parsley, 1 teaspoon of the thyme, and the salt and pepper. Cook 2 to 4 minutes or until potatoes are tender and mixture is hot. Pour into baking dish.

  • 3

    Evenly place biscuit pieces on top. Bake 12 to 16 minutes or until biscuits are golden brown and cooked through. In 1-quart saucepan, melt remaining 2 tablespoons butter over low heat. Remove from heat; stir in remaining 1 tablespoon parsley and 1/2 teaspoon thyme. Brush biscuits with herbed butter.

  • 4

    To freeze: Line 13x9-inch (3-quart) glass baking dish with plastic wrap, leaving enough overhang to completely enclose assembled pot pie filling. Cool filling completely in shallow pan, covered, 1 hour in refrigerator. Pour cooled pot pie filling into dish; cover with another layer of plastic wrap. Freeze pot pie filling about 8 hours or until completely frozen. Transfer frozen pot pie filling to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove plastic wrap; transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover tightly with foil; thaw in refrigerator up to 48 hours or until completely thawed. Bake, covered, at 400°F about 40 minutes or until filling is hot (165°F in center). Uncover; stir mixture, and place biscuit pieces on top. Brush biscuits with herbed butter.

Expert Tips

  • Wild mushrooms can be substituted for the white button mushrooms, making this dish a bit more elegant.
  • Substituting cooked turkey for the chicken, and green beans for the asparagus makes this dish perfect for transforming any Thanksgiving leftovers.

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
210
% Daily Value
Total Fat
24g
36%
Saturated Fat
12g
62%
Trans Fat
1g
Cholesterol
85mg
29%
Sodium
1360mg
57%
Potassium
500mg
14%
Total Carbohydrate
39g
13%
Dietary Fiber
2g
10%
Sugars
8g
Protein
26g
Vitamin A
60%
60%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
15%
15%
Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.


Watch the video: Spring Vegetable Pot Pie Healthy Choice Recipe