Chicken Pot Pie

Make as one large dish or individual sized.

Servings:

Serves 6

Nutrition:

Calories 650, Total Fat 36g, Saturated Fat 21g, Cholesterol 95mg, Sodium 1090mg, Total Carbohydrate 59g, Dietary Fiber 2g, Total Sugars 15g, Protein 20g

Recipe

Prep Time/Cook Time:

20 minutes sauce / 15 minutes oven

Ingredients:

1/2 teaspoon ADAMS GROUND PEPPER
1/3 cup butter
1/4 cup chicken stock
1 tablespoon ADAMS GARLIC
2 Cups diced Cooked chicken
2/3 cup flour
1 quart cream or milk
1/2 cup chopped onion
1 cup frozen peas
1 cup chopped carrots
1 can store bought biscuits
1 egg white
1 teaspoon ADAMS NUTMEG

Directions:

Heat oven to 400 degrees. In pan melt butter and add in flour slowly until thick. Add cream or milk and mix well. Add in cooked chicken, chicken stock, Adams Pepper, Adams Garlic, Adams Nutmeg, onion, carrots, and peas. Stir until heated through completely and sauce is thickened. Take store bought biscuits and roll out into a pie pan size top. Spray pie pan dish and add chicken filling. Cover pan with biscuit top. Pinch edges, cut three small slices in the top for venting and lightly brush with egg whites. Place in oven and cook 10-12 minutes. Biscuit top should be cooked through and browned.

Chicken Pot Pie

Recipe

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