Name: Pot Pie Casserole With A Biscuit Topping.
Yield: 4 servings
Ingredients: 4 (10 3/4 ounce) cans fat-free cream of chicken soup; 1/2 cup chicken stock; 1 cup frozen peas, thawed; 1 cup frozen corn, thawed; 1 cup frozen cut green beans, thawed; 1 cup carrot, sliced; 1 lb potato, peeled and cubed; 1 1/2 cups cooked chicken breasts, shredded; 1 cup celery, chopped; 1 1/2 tablespoons poultry seasoning; 2 teaspoons chicken bouillon granules; 2 teaspoons fresh ground pepper; Crust; 2 cups flour; 1/2 teaspoon salt; 4 teaspoons baking powder; 1/2 cup vegetable shortening; 2/3 cup milk

Servings: 4 persons

4 (10 3/4 ounce) cans fat-free cream of chicken soup
1/2 cup chicken stock
1 cup frozen peas, thawed
1 cup frozen corn, thawed
1 cup frozen cut green beans, thawed
1 cup carrot, sliced
1 lb potato, peeled and cubed
1 1/2 cups cooked chicken breasts, shredded
1 cup celery, chopped
1 1/2 tablespoons poultry seasoning
2 teaspoons chicken bouillon granules
2 teaspoons fresh ground pepper
Crust
2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup vegetable shortening
2/3 cup milk

1
Fill large saucepan with water; boil potatoes and carrots until just tender, about five minutes.
2
Drain; shock with cold water and allow draining.
3
In large mixing bowl, combine soup, stock and seasonings; add in vegetables and chicken and stir well.
4
Pour into greased 13 x 9 - inch baking dish.
5
Bake at 350 for 55-60 minutes or until hot.
6
In separate bowl, combine flour, baking powder and salt.
7
Cut in shortening until mixture resembles small peas.
8
Add milk; knead dough on lightly floured surface.
9
Shape dough into 13 x 9 - inch shape.
10
Top baked filling; bake additional 20 - 25 minutes at 425 F or until topping is browned.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pot Pie Casserole With A Biscuit Topping.

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