Chicken Pot Pie with Biscuit Top
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken and mixed vegetables in a savory broth, topped with a flaky biscuit crust made with greek yogurt. Comforting and hearty with creamy sauce and tender chicken. A lightened-up version of the classic comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 heaping cups cooked rotisserie chicken (chopped)
- 3 cups mixed frozen veggies (thawed)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1/4 cup white whole wheat flour (or all purpose flour)
- 2 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 3/4 teaspoon black pepper
- 3 tablespoons plain Greek yogurt (or sour cream, (I use non-fat))
- 1 1/2 cups white whole wheat flour
- 2 1/4 teaspoons baking powder
- 1 1/2 tablespoons cold unsalted butter (cut in small cubes)
- 3/4 cup milk (I use skim)
- 1 large egg ((lightly beaten))
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 662mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 649mg
- Calcium
- 101mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 662MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.