Chicken & Broccoli Pot Pie with a Biscuit Topping

June 06, 2013

127

Lots of chicken and veggies, swimming in creamy gravy, all topped with fluffy biscuits (which are perfect for sopping up that yummy gravy); this will take the gloom out of any day!

5 cups Broccoli, cut into bite sized pieces (about 1 bunch)
2 Medium carrots; cut into about 1 inch pieces
8 oz. Mushroom, quartered
2 ½ Tbsp. Olive oil, divided use
1 Shallot, minced
1 clove Garlic, minced
1 ¼ tsp. Herbs de Provence or Italian seasoning, divided use
Salt and pepper to taste
3 Tbsp. Butter
4 Tbsp. Flour
2 oz. Cream cheese, regular or reduced fat (about ¼ cup)
3 cups Chicken or vegetable stock, low or no sodium
1 tsp. Worcestershire sauce
1/8 tsp. Nutmeg, preferably freshly grated
4 cups Cooked chicken, shredded into bite sized pieces
1-16.3 oz. can Canned refrigerator biscuits, such as Pillsbury Grands (Only 6 biscuits will be used in this recipe, bake the other 2 for breakfast tomorrow)

1. Preheat oven to 375 degrees. 2. Put a large pot of water on to boil. When it comes to a boil add some salt to the water, toss the carrots in for about 1 minute, then add the broccoli and blanch for...
See the full directions on my site

Nutritions

Calories
1059

Sodium
1234mg
51% DV

Fat
73g
113% DV

Protein
55g
111% DV

Carbs
31g
10% DV

Fiber
8g
34% DV