Quick Chicken Pot Pie
Source of Recipe
unknown
List of Ingredients
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 can chicken broth
3 tbsp all-purpose flour
2 tbsp butter, softened
1 pkg (10 oz) frozen mixed vegetables, thawed
1 can button mushrooms, drained
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
1/4 tsp dried thyme leaves
1 cup biscuit baking mix
6 tbsp milkRecipe
Preheat oven to 450 degrees. Place chicken and broth in a large 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 greased 2-quart casserole.
Add flour mixture to chicken and broth in skillet; stir with wire whisk until smooth. Cook and stir until thickened. Add vegetable mixture; mix well.
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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