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Chicken Pot Pie with Biscuit Crumble Topping
KRISTINE'S KITCHEN18Ingredients
50Minutes
640Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1/4 cup unsalted butter (4 tablespoons)
- 1 yellow onion (chopped 1 1/2 cups)
- 3 carrots (chopped small 2 cups)
- 3 rib celery ribs (chopped small)
- 2 cloves minced garlic
- 1 tsp. dried thyme
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 5/16 cup flour
- 1 3/4 cups lower sodium chicken broth
- 1 cup milk
- 2 cups cooked chicken (shredded or chopped)
- 1 cup frozen peas
- 2 cups flour (I used 1 cup of all-purpose flour plus 1 cup of white whole wheat)
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 5 Tbsp. unsalted butter (cold, cut into small cubes)
- 3/4 cup whole milk (plus more for brushing)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium850mg35% |
| Potassium620mg18% |
| Protein28g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A150% |
| Vitamin C15% |
| Calcium35% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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