Chicken-Broccoli Skillet Pot Pie
Ingredients
- 3 frozen Cheddar, chive, and garlic biscuits (such as Furlani)
- 1 (12-oz) pkg broccoli florets
- 1 Tbsp butter
- ½ cup chopped onion
- ⅔ cup creamy portobello mushroom soup (such as Imagine)
- ½ (8-oz) carton reduced-fat sour cream
- ½ cup shredded Cheddar cheese
- ¼ tsp pepper
- ⅛ tsp salt
- 1 cup shredded rotisserie chicken
Instructions
- Preheat oven to 350°F. Bake biscuits according to package directions. Meanwhile, cook broccoli according to package directions; coarsely chop.
- Melt butter in a skillet over medium-high heat; add onion, and cook 3 minutes or until tender.
- Whisk in soup, sour cream, cheese, pepper, and salt. Cook 4 to 6 minutes or until thickened and cheese is melted. Stir in broccoli and chicken; cook 2 minutes or until bubbly. Top with biscuits; cook 1 minute.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
492
|
492
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 30 | 30 |
| Carb (g) | 29 | 29 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 699 | 699 |
Quick & Healthy Meal Plan
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