• prep: 5 min
  • cook: 5 min
  • total: 10 min
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  • servings:
  • Ingredients

    • 3-4 tablespoons cooked chicken
    • 2 tablespoons frozen vegetables (peas and carrots)
    • 1 1/2 teaspoons cornflour (cornstarch)
    • Salt and pepper
    • 3 tablespoons chicken stock
    • 1 tablespoon full fat milk or cream
    • For the Biscuit topping
    • 4 tablespoons flour
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon salt
    • 1/2 tablespoon (1/4 oz/ 9g) butter, cubed
    • 31/2 tablespoons milk (or buttermilk)
    • 1 tablespoon chopped herbs

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 5 % Daily Value *
    • Total Fat: 0 g 0.02%
    • Saturated Fat: 0 g 0%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 566 mg 23.57%
    • Calcium: 50 mg 4.95%
    • Potassium: 0 mg 0%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 1 g %
    • Dietary Fiber: 0 g 0%
    • Sugar: 0 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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