Plat
Dump and Go Chicken Pot Pie
50 minPour 8Nutri-Score C€€
C
50 min
50 minDump and Go Chicken Pot Pie
recette de
Shans Sweet Tea
@shans_sweet_tea
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
shredded rotisserie chicken (shredded)Viandes450 g
cream of chicken soup (canned, 26 oz can)Épicerie737 g
frozen mixed vegetables (frozen, 12 oz bag)Fruits et légumes340 g
milkProduits laitiers240 ml
saltÉpices3 g
black pepper (freshly ground)Épices3 g
garlic powderÉpices3 g
onion powderÉpices3 g
jumbo refrigerated biscuits (canned, quartered)Produits frais8 morceaux
par portion
Nutrition
278kcal
- Glucides
- 24 g
- Protéines
- 16 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Plat allant au four
Saladier
Ciseaux de cuisine
Four
pas à pas
Préparation
- Étape 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.
- Étape 2
Fill the baking dish
- Spray a 9x13 baking dish.
- Pour the mixture into the dish and spread it out evenly.
- Étape 3
First bake
- Place the dish in a 375 °F oven.
- Étape 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.
- Étape 5
Second bake
- Return the dish to the 375 °F oven until the biscuits are light, fluffy and brown on top.
les plus cuisinées d’abord