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    You are in: Home / Recipes / Chicken-Vegetable Pot Pie / Pies Recipe
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    Chicken-Vegetable Pot Pie / Pies

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    • on October 23, 2011

      4 stars for filling (see explanation below) I originally made this filling but used a different biscuit recipe which I rolled out into crusts.I made small pies with the mini tins and I think it made 8 pies so it was a very generous amount. I wrapped them in foil and froze them then took off the foil and put them in a micro-safe dish and sent to work with hubby. He raved about them every time he ate them!
      Today I made these again (well, started making anyways) I made a double-batch which I again plan on making into individual pies. Needed something for dinner though so put some into an 8x8 dish and made your biscuit topping. I used milk instead of buttermilk so maybe that was my problem but I wasn't too impressed. I dropped the sticky dough onto the dish and it seemed more like dumplings. They didn't puff up and were rather dense. From now on I will stick with making my pies!

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    Nutritional Facts for Chicken-Vegetable Pot Pie / Pies

    Serving Size: 1 (374 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 314.5
    Calories from Fat 81
    Total Fat 9.1 g
    Saturated Fat 1.9 g
    Cholesterol 37.9 mg
    Sodium 419.1 mg
    Total Carbohydrate 38.6 g
    Dietary Fiber 3.8 g
    Sugars 2.0 g
    Protein 20.1 g


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