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4C.COM

Chicken Pot Pie

(serves 8)
1 package 4C Noodle Soup Mix
2 - 3 cups diced cooked chicken
1 bag (16 oz.) frozen vegetable mix, about 3 cups
1 cup sour cream
1 can (10 oz.) refrigerated biscuits


1. Preheat oven to 400°F.
2. In medium saucepan, bring 1 cup water to boiling. Stir in the soup mix. Reduce heat to low, cover and simmer for 5 minutes.
3. Stir in chicken and vegetables and return to simmer. Remove from heat and stir in sour cream.
4. Pour into 3-quart baking dish or 10" pie plate. Top with biscuits. Bake for 15 minutes or until bubbling and biscuits are golden.
Per serving: 277 calories, 18 g protein, 9 g fat, 28 g total carbohydrates, 2 g dietary fiber, 4 g sugar, 26 g net carbohydrates, 819 mg sodium, 52 mg cholesterol