Quick Chicken Pot Pie
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 453.59 g boneless skinless chicken breast
- 396.89 g chicken broth
- 44.37 ml all-purpose flour
- 29.58 ml butter, softened
- 283.49 g frozen mixed vegetables, thawed
- 113.39 g button mushrooms, drained
- 1.23 ml dried basil
- 1.23 ml dried oregano
- 1.23 ml dried thyme
- 236.59 ml biscuit mix
- 88.74 ml milk
directions
- 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.
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RECIPE SUBMITTED BY
RecipeNut
Smithfield, Rhode Island