Preheat oven to 400 degrees. Combine gravy and sour cream in a medium bowl. Stir in vegetables and chicken. Transfer to a 3-quart rectangular baking dish.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Chicken pot pie in just 40 minutes and only 5 ingredients? We didn't think it could be done until we met this recipe...
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (12-oz. each) jars Hy-Vee chicken gravy | ||
| 1 (8-oz.) container Hy-Vee sour cream | ||
| 1 (16-oz.) pkg. Hy-Vee frozen mixed vegetables, thawed | ||
| 3 c. Hy-Vee rotisserie chicken, shredded | ||
| 1 (16-oz.) can Hy-Vee jumbo buttermilk biscuits |
Things To Grab
- Medium bowl
- 3-quart rectangular baking dish
Directions
Bake, uncovered, 20 minutes or until bubbly. Arrange biscuits on top. Bake 10 to 15 minutes more or until biscuits are golden brown and cooked through.
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 40mg
- Sodium: 970mg
- Total Carbohydrates: 42g
- Protein: 14g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 8%