Chicken and Wild Rice Biscuit Pot Pie
- 25 Minutes Prep 50 Minutes Total
- 3 Servings
- 470 Calories per Serving
Our delicious Chicken and Wild Rice soup is transformed in this satisfying pot pie. A hot out-of-the-oven, quick and easy biscuit topping is brushed with a thyme-scented butter, giving a special touch to the perfect weeknight dinner.
Ingredient List
Filling
- 2 tablespoons butter
- 1 cup chopped onions
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme leaves
- 1 can (19 oz) Progresso™ Traditional chicken & wild rice soup
- 1 cup milk
- 1 1/2 teaspoons soy sauce
- 1 medium Yukon Gold potato, cut into 1/4-inch cubes (about 1 cup)
- 1/4 cup frozen sweet peas
Topping
- 1 cup Original Bisquick™ mix
- 1/3 cup milk
- 1 tablespoon butter, melted
- 1/4 teaspoon dried thyme leaves
Preparation
- Heat oven to 400°F. In 10-inch ovenproof skillet, heat 2 tablespoons butter over medium heat. Add onions; cook and stir 4 to 6 minutes or until softened. Stir in flour and 1/2 teaspoon dried thyme; cook another minute. Stir in soup, 1 cup milk and the soy sauce. Add potato; heat to boiling. Reduce heat to low; cook uncovered 5 minutes, stirring occasionally. Stir in frozen sweet peas; cook another minute or until hot. Remove from heat.
- In small bowl, stir Bisquick™ mix and 1/3 cup milk just until moistened. Spoon mixture on top of filling in 6 dollops. Bake about 15 minutes or until biscuits are golden brown and filling is bubbly.
- In small bowl, stir melted butter and 1/4 teaspoon dried thyme. Brush butter mixture over baked biscuit topping. Let stand 10 minutes before serving.
Tips
- Red potatoes can be substituted for Yukon Gold potatoes in this recipe.
- A small amount of soy sauce is added to the filling for a touch of extra savoriness.
- If you happen to have fresh thyme on hand, you can use 1/2 teaspoon of it, finely chopped, instead of the dried thyme for topping this recipe.
Nutrition Information
Servings: 3
Serving size: 1&¼ Cups Filling and 2 Biscuits
Amount per serving (Calories ): 470
| Food component / Nutrient | Amount | % Daily Value* |
|---|---|---|
| Total Fat | 17g | 27% |
| Saturated Fat | 10g | 49% |
| Trans Fat | ½g | % Value not available |
| Cholesterol | 45mg | 15% |
| Sodium | 1120mg | 47% |
| Total Carbohydrate | 66g | 22% |
| Dietary Fiber | 5g | 20% |
| Soluble Fiber | 0g | % Value not available |
| Sugars | 12g | % Value not available |
| Protein | 13g | % Value not available |
| Vitamin D | Value not available | 15% |
| Vitamin E | Value not available | 2% |
| Calcium | Value not available | 20% |
| Iron | Value not available | 15% |
| Potassium | 810mg | 23% |
| Thiamin | Value not available | 10% |
| Riboflavin | Value not available | 15% |
| Niacin | Value not available | 8% |
| Vitamin B6 | Value not available | 15% |
| Vitamin B12 | Value not available | 10% |
| Pantothenic Acid | Value not available | 8% |
| Phosphorus | Value not available | 20% |
| Magnesium | Value not available | 10% |
| Zinc | Value not available | 6% |
| Manganese | Value not available | 15% |
| Selenium | Value not available | 8% |
| Copper | Value not available | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 3,
- Fruit 0,
- Other Carbohydrate 1,
- Skim Milk 0,
- Low-Fat Milk ½,
- Milk 0,
- Vegetable ½,
- Very Lean Meat 0,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 2&½,
- Fruits 0c,
- Vegetables 0c,
- Grains 0oz-eq,
- Meat & Beans 0oz-eq,
- Dairy 0c,
- Fats & Oils 1tsp
Carbohydrate Choice
- Choices per serving4&½
