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Savory Chicken Pot Pie

By: Minute® Rice  
"Here's the perfect way to use up that leftover chicken. Just combine it with onion, mushrooms, mixed vegetables, cream of chicken soup and Minute® Rice, then top with flaky biscuits."

Rating: This weblink has been rated 3 times with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 151 people have saved this

 

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 8 ounces sliced mushrooms
  • 2 cups frozen mixed vegetables*
  • 6 ounces diced cooked chicken
  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • 2 (14.5 ounce) cans chicken broth
  • 3 cups Minute® White Rice, uncooked
  • 1 (8 count) can large flaky biscuits

Directions

  1. Preheat oven to 375 degrees F.
  2. Heat oil in large saucepan over medium-high heat. Add onions and mushrooms; cook and stir 5 minutes.
  3. Mix in remaining ingredients except rice and biscuits; bring to a boil.
  4. Stir in rice. Pour into a 13x9-inch baking dish. Separate biscuits and place on top of filling. Bake 10-12 minutes, or until biscuits are golden brown.

Footnotes

  • * or substitute 1 can (15 ounces) mixed vegetables, drained. Use cooked turkey and turkey broth to make turkey pot pie.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 497 | Total Fat: 15.9g | Cholesterol: 25mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2007 by janetk 
The onion was overpowering for this recipe. Just Ok. Not Great. MORE

 
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