Comfort food doesn’t get much tastier or easier than this! A delicious creamy sauce with just the right amount of herbs, throw in chicken and vegetables and this will become a new favorite at home. Pair with a warm flaky biscuit for the ultimate dinner.
Serving Size 0.25 cup
Total Fat 4g
Sat. Fat 1.5g
Trans. Fat 0g
Carbohydrate Total 4g
Chicken Stock, Cream (Milk), Modified Food Starch, Salt, Canola Oil, Contains Less Than 2% Of: Chicken Fat, Dehydrated Whey, Whey Protein Concentrate, Spice, Yeast Extract, Flavoring, Dehydrated Garlic, Dehydrated Onions, Corn Oil, Beta Carotene For Color.
* The nutrition information contained in this list of Nutrition Facts is based on our current data. However, because the data may change from time to time, this information may not always be identical to the nutritional label information of products on shelf.
** % Daily Values (DV) are based on a 2,000 calorie diet.
Chicken Pot PieIngredients You’ll Need
Heat oven to 400 F. Place chicken and vegetables into 13x9x2" baking dish. Add sauce and stir to coat.
Bake 40 minutes or until chicken is cooked through and vegetables are tender. Let stand 5 minutes.
Stir before serving. Serve with biscuits. Tip: To bake with biscuit topping, stir 2 cups all-purpose baking mix and 2/3 cup milk in medium bowl. Drop mixture by spoonfuls over chicken, vegetable and sauce. Bake as directed above.
Follow the package directions, but make a simple swap or improvise with your favorite proteins, starches and veggies.
1 ½ lbs boneless pork chops, 1-inch thick
1 lbs frozen fully-cooked ½-ounce meatballs (beef or turkey)
2 lbs bone-in chicken thighs or drumsticks
Green beans (fresh or frozen)
Broccoli (fresh or frozen)
or make it your own!