Recipe by Pierce
A recipe that reminds me of my favorite aunt.
Top Review by Chef TanyaW
Terrific "base" recipe... I tweaked it since I read a few reviews and knew what I could add to make it just right for my family.
So... a couple people said it should be a little more soupy... I added one can Roasted Chicken Broth to make it a little more soupy (next time, I'll thicken it just a little with cornstarch... but the flavor was fabulous).
I pre-freeze chicken in dinner portions... the smallest I had was one pound, 4 ounces... that's what I used. I threw the boneless/skinless breasts in whole, then removed them and shredded them before putting the biscuit topping on.
In addition to the peas/carrots, I added 2 cloves of minced garlic, 3 medium carrots, 1/2 zucchini, and 2 potatoes diced small (DH said he would like more potatoes next time).
For extra flavor, I did use the optional bay leaf. In addition, I added a fresh sprig of rosemary and 1/4 cup of flat leaf parsley diced small, and a generous 1/2 tsp. dry parsley, and a generous sprinkling of cracked pepper over the whole surface.
For the biscuits, I used the recipe http://www.food.com/recipe/bisquick-clone-12648
My husband raved about how good it was and kept eating it just because it was so good. The kids all liked it (but my 2 year old wouldn't put even a bite in his mouth).
Thanks a bunch... looking forward to making this again.
- 1 lb chicken breast, cubed
- 2 (10 ounce) cans cream of chicken soup
- 1 small onion, chopped
- 1 (10 ounce) can peas and carrots
- 1 cup milk
- 1 (8 count) package refrigerated biscuits
- 1 bay leaf (optional)