Serves: 6
Total Calories: 1,305
Preheat oven to 450°F.
Chop potatoes, carrot, celery and parsnip. Place in large pot of cold water. Bring to a boil. Boil for 15 to 20 minutes, until potatoes are tender. Remove from heat and drain.
Meanwhile, cut chicken into chunks and sauté with onion until chicken is cooked through. Remove from heat and combine with drained vegetables.
Make one recipe of cream of chicken soup, omitting the chicken breast. When thickened, add sour cream and Italian seasoning. Pour sauce over vegetables and chicken. Stir well. Pour in a 9 x 13-inch pan.
Spoon Featherlight Biscuit dough on top of the pot pie filling. (Try to cover as much of the filling as possible with the biscuit dough.) Bake for 10 to 15 minutes, or until the biscuit topping is golden brown.
This Chicken Pot Pie recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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