Chicken and Vegetable Pot Pies

Adapted from Favorite Casseroles

  • 1 lb chicken breast halves skinless, cut into 1" pieces
  • 7/8 ozs chicken gravy mix
  • 5 ozs baby cut carrots
  • cut in half lenghwise
  • 4 1/2 ozs canned mushrooms, drained
  • 1 cup chicken broth
  • 1/2 cup water
  • 8 ozs Southern Style frozen hash brown potatoes, thawed
  • 4 ozs frozen peas, thawed
  • 1/8 tsp black pepper
  • 8 pcs Grands Reduced Fat Buttermilk biscuits
Chicken and Vegetable Pot Pies
Place chicken pieces and dry gravy mix in a 5- quart slow cooker. Mix well. Add carrots, mushrooms, chicken broth, and water. Mix well again. Cover and cook on low for five hours. About 30 minutes before serving, add potatoes, peas, and black pepper to chicken mixture. Stir gently to combine. Increase heat to high. Cover and cook 30 minutes longer, or until peas are tender. Meanwhile, preheat oven to 375. Place biscuits on baking sheet. Bake as directed on package. Place chicken mixture evenly into eight 10 ounce Ramekins. Top each with a biscuit.
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Posted: 3/20/2014
Slow Cooker
Rated by 0 users (0.00)
WW Points* : 6.01
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 297
Calories from Fat 99 (33%)
% Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 10%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 33g 11%
Sodium 846mg 35%
Potassium 49mg 16%
Total Carbohydrate38g 13%
Dietary Fiber 3g 12%
Sugars 8g
Protein 18g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.