Close
Tweet
Ingredients
| chicken breasts: 1 lb |
| chicken broth: 14 oz |
| all-purpose flour (unsifted): 3 Tbl |
| salted butter: 2 Tbl (softened) |
| frozen mixed vegetables: 10 oz (thawed) |
| white mushrooms: 4 oz (drained) |
| dried basil (ground): 1/4 tsp |
| dried oregano (ground): 1/4 tsp |
| dried thyme (leaves): 1/4 tsp |
| dry biscuit mix: 1 cup |
| 2% milk: 6 Tbl |
Quick Chicken Pot Pie
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Cut chicken into 1-inch cubes.
- Place chicken and broth in skillet; cover and bring to a boil over high heat.
- Reduce heat to medium; simmer, uncovered, 5 minutes or until chicken is tender.
- While chicken is cooking, mix flour and butter; set aside.
- Combine mixed vegetables, mushrooms, basil, oregano and thyme in 2-quart casserole.
- Add flour mixture to chicken and broth in skillet; stir with wire whisk until smooth.
- Cook and stir until thickened.
- Add to vegetable mixture; mix well.
- Preheat oven to 450 degrees.
- Blend biscuit mix and milk in medium bowl until smooth.
- Drop 4 scoops batter onto chicken mixture.
- Bake 18 to 20 minutes or until biscuits are browned and casserole is hot and bubbly.