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Busy Mom’s Chicken Pot Pie




Source of Recipe


TasteoftheSouth






List of Ingredients



• 8 to 9 frozen tea-size biscuits
  
• 1 garlic-herb rotisserie chicken
  
• 1 (16-ounce) package frozen broccoli, cauliflower, and carrot vegetable medley
  
• 1 (1.6-ounce) package garlic-herb sauce mix
  
• 1-1/2 cups milk
  
• 1/2 cup chicken broth
  
• 2 tablespoons butter, divided
  
• 1/2 teaspoon Italian seasoning
  






Instructions



1. Preheat oven to 375º.
   
   
2. Place biscuits 2 inches apart on a baking sheet. Bake for 10 minutes; remove from oven. (Biscuits will rise but should not begin to brown.)
   
3. Remove skin from rotisserie chicken, pull meat from bones, and chop into bite-size pieces. (You should have about 2 cups chicken.) Set chicken aside.
   
   
4. In a microwave-proof dish, microwave vegetable medley on High (100 percent power) for 4 minutes. Set aside.
   
   
5. In a large saucepan over medium heat on stovetop, combine sauce mix, milk, and chicken broth. Stir until smooth. Bring mixture to a boil, add 1 tablespoon butter, then reduce heat, and let simmer until thickened. Add chicken, vegetable medley, and Italian seasoning. Simmer for approximately 10 minutes until chicken and vegetables are heated through. Transfer chicken mixture to a 9-inch square baking dish or a 9-inch round deep-dish pie plate.
   
6. Arrange partially baked biscuits on top of chicken mixture. Dot biscuits with remaining 1 tablespoon butter. Bake for approximately 20 minutes until chicken mixture is hot and bubbly and biscuits are golden brown.
   






Final Comments


Yield: 4 to 6 servings