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This southern style pot pie recipe stands apart from all others because of the addition of buttery, fluffy garlic cheddar biscuits.  It’s loaded with diced chicken, peas, carrots and onions in flavorful and rich gravy.  


Preparation:  For best result, thaw completely.  If frozen or partially frozen, replace lid with foil and add 20-25 minutes covered baking time.


Cooking Instruction:  Preheat oven to 375F. Remove lid and place pan on baking sheet.  Bake uncovered 35-38 minutes (45 minutes for full size) or until biscuits are golden, filling is hot and bubbly.  Tent loosely with foil if biscuits brown too quickly.  Cooking time may vary due to differences in ovens.


Suggested Sides:  Tossed Salad with sliced tomatoes or cinnamon apples

Veggie Pot Pie with Puff Pastry

  • Nutritional Facts

    Serving Size:    2 cups

    Servings Per Package:    3


    Amount Per Serving

    Calories:    437

    Calories from Fat:    161

    Total Fat:    18.1g

    Saturated Fat:    5.6g

    Monounsaturated Fat:    0g 

    Trans Fat:    0g

    Polyunsaturated Fat:    0g   

    Protein:    27.7g

    Total Carbohydrates:    41.2g

    Fiber:    3g

    Cholesterol:    64mg

    Sodium:    1,161mg

    Sugar:    9g

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