Spring Vegetable Chicken Pot Pie

This recipe contains pillsbury refrigerated buttermilk biscuits, yukon gold potato, chicken broth, all-purpose flour, sliced mushrooms and more.

8 Servings - 55 min - tablespoon.com

Servings:8 | Calories:221 | Total Fat:4g | Chol:4mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 4g

6 %

Sat Fat 1g

5 %

Total Carb 38g

13 %

Fiber 3g

12 %

Sugars 6g

---

Cholesterol 4mg

1 %

Sodium 1181mg

49 %

Protein 9g

18 %

Calories:

67% Pillsbury refrigerated Buttermilk biscuits

16% Others combined

8% Yukon gold potato

8% Chicken broth

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

6
tablespoons butter
1
package (8 oz) sliced mushrooms
1
large onion, finely chopped
2
medium carrots, peeled and sliced 1/4-inch thick
1/4
cup Gold Medal™ all-purpose flour
2 1/4
cups Progresso™ chicken broth (from 32-oz carton)
1
cup whole milk
1
medium Yukon gold potato, peeled and cut into 1/2-inch cubes
4
cups shredded cooked chicken
1 1/2
cups 1/2-inch pieces asparagus
3
tablespoons chopped fresh parsley
1 1/2
teaspoons chopped fresh thyme leaves
1
teaspoon salt
1/2
teaspoon freshly ground black pepper
1
can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits), quartered

Directions : View recipe directions on tablespoon.com

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