Chicken and Vegetable Pot Pies

Name: Chicken and Vegetable Pot Pies
Yield: 8 servings
Ingredients: 1 lb chicken breast halves skinless, cut into 1" pieces; 7/8 ozs chicken gravy mix; 5 ozs baby cut carrots, cut in half lenghwise; 4 ozs canned mushrooms, rinsed and drained; 1 cup low sodium chicken broth; 1/2 cup water; 8 ozs Southern Style frozen hash brown potatoes, thawed; 4 ozs frozen peas, thawed; 1/8 tsp black pepper; 8 pcs Grands Reduced Fat Buttermilk biscuits

Adapted from Favorite Casseroles

1 lb chicken breast halves skinless, cut into 1" pieces
7/8 ozs chicken gravy mix
5 ozs baby cut carrots, cut in half lenghwise
4 ozs canned mushrooms, rinsed and drained
1 cup low sodium chicken broth
1/2 cup water
8 ozs Southern Style frozen hash brown potatoes, thawed
4 ozs frozen peas, thawed
1/8 tsp black pepper
8 pcs Grands Reduced Fat Buttermilk biscuits

Place chicken pieces and dry gravy mix in a 5- quart slow cooker. Mix well. Add carrots, mushrooms, chicken broth, and water. Mix well again. Cover and cook on low for five hours. About 30 minutes before serving, add potatoes, peas, and black pepper to chicken mixture. Stir gently to combine. Increase heat to high. Cover and cook 30 minutes longer, or until peas are tender. Meanwhile, preheat oven to 375. Place biscuits on baking sheet. Bake as directed on package. Place chicken mixture evenly into eight 10 ounce Ramekins. Top each with a biscuit.

Posted: 3/20/2014

Slow Cooker

Rated by 0 users (0.00)

WW Points^* : 5.99

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 296 Calories from Fat 98 (33%)
% Daily Value *
Total Fat 8g	12%
Saturated Fat 4g	20%
Monounsaturated Fat 2g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 33g	11%
Sodium 776mg	32%
Potassium 49mg	16%
Total Carbohydrate38g	13%
Dietary Fiber 3g	12%
Sugars 8g
Protein 18g	12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.