Plato principal
Dump and Go Chicken Pot Pie
50 minPara 8Nutri-Score C€€
C
50 min
50 minDump and Go Chicken Pot Pie
receta de
Shans Sweet Tea
@shans_sweet_tea
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
shredded rotisserie chicken (shredded)Carne450 g
cream of chicken soup (canned, 26 oz can)Despensa737 g
frozen mixed vegetables (frozen, 12 oz bag)Frutas y verduras340 g
milkLácteos240 ml
saltEspecias3 g
black pepper (freshly ground)Especias3 g
garlic powderEspecias3 g
onion powderEspecias3 g
jumbo refrigerated biscuits (canned, quartered)Fresco8 piezas
por ración
Nutrición
278kcal
- Carbohidratos
- 24 g
- Proteínas
- 16 g
- Grasas
- 13 g
lo que usará
Utensilios
Fuente de horno
Bol
Tijeras de cocina
Horno
paso a paso
Preparación
- Paso 1
Combine the filling
- Add the shredded rotisserie chicken, cream of chicken soup, frozen mixed vegetables and milk to a bowl.
- Season with salt, pepper, garlic powder and onion powder.
- Mix everything together until well combined.
- Paso 2
Fill the baking dish
- Spray a 9x13 baking dish.
- Pour the mixture into the dish and spread it out evenly.
- Paso 3
First bake
- Place the dish in a 375 °F oven.
- Paso 4
Top with biscuits
- Open the can of jumbo biscuits and quarter them with kitchen scissors.
- Place the biscuit pieces on top of the filling, spaced out and not overlapping so the heat can get between them.
- Paso 5
Second bake
- Return the dish to the 375 °F oven until the biscuits are light, fluffy and brown on top.
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