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Quick Chicken Pot Pie




Source of Recipe


Easy Home Cooking


List of Ingredients




1 pound boneless, skinless chicken thighs
1 can (14 oz) chicken broth
3 tbsp all-purpose flour
2 tbsp butter, softened
1 pkg (10 oz) frozen mixed vegetables
1/4 tsp dried basil leaves
1/4 tsp dried oregan leaves
1/4 tsp dried thyme leaves
1 cup biscuit baking mix
6 tbsp milk

Recipe



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, 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 450º. 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.