Recipes from Pilgrim's Kitchen

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Chicken Pot Pie

National Chicken Council

Ingredients: 1 whole chicken 1 cup chicken broth 1/2 stick butter 1 tablespoon flour biscuit mix for 10 biscuits 1 chopped onion 1 cup chopped celery 1 can English peas and carrots Directions: Boil chicken until tender. Remove meat from bones and cut into small pieces; discard skin and bones. In ovenware pan, melt butter. Add onion and celery and cook over low heat for 15 minutes. Add peas and carrots. Mix together broth and flour and add to vegetables. Add chicken and salt and pepper to taste. Top with biscuits and bake in 425° F. oven until brown. (If desired, 1/2 cup chopped bell pepper and can of mushrooms can be added to onion and celery as it cooks).

Serves: 6 Serving Size: Calories per Serving: 415 % Daily Value*       Total Fat 29.8 g 46%         Saturated Fat 11.0 g 55%       Cholesterol 128 mg 43%       Sodium 628 mg 26%       Potassium 72 g      Calcium 20 g      Total Carbs 10 g 3%         Dietary Fiber 1 g 6%         Sugars 3 g      Protein 27 g      Sugar Alcohols 0 g   * Percent Daily Values are based on a 2,000 calorie diet.  Your Daily Values may be higher or lower depending on your calorie needs.   Calories: 2,000 2,500 Total Fat Less than 65g 80g   Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g   Dietary Fiber   25g 30g Nutritional Information From CalorieKing.com