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    You are in: Home / Recipes / Chicken Pot Pie Made 1-6-08 Recipe
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    Chicken Pot Pie Made 1-6-08

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    cookin' from scratch's Note:

    For nutrition info

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    Ingredients:

    Servings:

    Units: US | Metric

    Filling

    Biscuit Topping

    Directions:

    1. 1
      Poach chicken and potato; chop up & add to soup, sour cream, and thawed bag of veggies in a saucepan. Simmer while you prepare biscuit topping.
    2. 2
      Combine flours, baking powder in a bowl.
    3. 3
      cut in butter.
    4. 4
      Add milk, mix quickly.
    5. 5
      Turn out onto a floured board.
    6. 6
      Knead 6 to 8 times.
    7. 7
      Roll 1/4 inch thick to the shape of your pan.
    8. 8
      Bake in a 425 degree oven 12 to 15 minutes until lightly browned.

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    Nutritional Facts for Chicken Pot Pie Made 1-6-08

    Serving Size: 1 (371 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 465.1
     
    Calories from Fat 75
    16%
    Total Fat 8.4 g
    12%
    Saturated Fat 4.3 g
    21%
    Cholesterol 36.3 mg
    12%
    Sodium 276.8 mg
    11%
    Total Carbohydrate 80.4 g
    26%
    Dietary Fiber 14.3 g
    57%
    Sugars 2.6 g
    10%
    Protein 23.1 g
    46%

    The following items or measurements are not included:

    fat-free cream of chicken soup

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