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Chicken and Biscuits Pot Pie

Chicken and Biscuits Pot Pie
Chicken and Biscuits Pot Pie
This healthy recipe comes from NDSU Extension Service.


1 (10-ounce) can cream of chicken soup (reduced sodium)

1 1/2 c. low-fat milk

1 1/2 tsp. Italian seasoning

2 c. diced potatoes (slightly undercooked)

3 c. cubed roasted chicken (or use deli chicken)

1 (16-ounce) bag frozen mixed vegetables, thawed

1 (16-ounce) can refrigerated buttermilk biscuits

1/2 c. shredded cheddar cheese


Heat oven to 375 F. Boil water. Peel and dice potatoes. Cook to soften but do not overcook. Thaw vegetables in a microwave oven. Spray a 13- by 9-inch pan with cooking spray. In a large bowl, mix soup, milk and seasoning. Add cooked potatoes, chicken and thawed vegetables and mix gently. Cut biscuits into fourths and add to mixture. Place in baking dish and bake for 35 to 40 minutes, until the biscuits are no longer doughy. Remove from oven and sprinkle with cheese. Return to oven until cheese melts (about three to four minutes).

Note: This recipe is fairly high in sodium because of the biscuits and soup. You can use a smaller can of biscuits to reduce the sodium and calories, or be sure to accompany this meal with lower-sodium options such as fresh fruit for dessert.



Makes eight servings. Each serving has 400 calories, 12 grams (g) fat, 26 g protein, 46 g carbohydrate, 3 g fiber and 860 milligrams sodium.



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