1 10 oz. Can Chunk Chicken Breast
3 1/2 C. Frozen small veggies (I used a carrots, corn, peas & green beans mix)
Salt & pepper to taste
White Sauce* ingredients & instructions to follow
Bisquick biscuit mix ** ingredients & instructions to follow
Prep time - 30 min
Cook Time - 35 min
White Sauce
1/4 C. Butter
1/4 C. Flour *see note at bottom
2 C. Milk
Melt butter in small pan over low heat. Add flour slowly stirring continuously. Add milk slowly. Turn heat up to med/high.
Heat until boiling.
Add salt & pepper.
*If using skim milk (like I prefer) add more flour I used 1/3 C. If using whole milk lessen the flour by a tsp.
Biscuits
2 C. Jiffy Baking Mix (this is what I used, I believe that any biscuit mix would work)
2/3 C. Milk
Combine, mixing thoroughly. Turn out onto floured surface and pat gently into the shape of whatever bowl your going to cook the pot pie in.
Cook white sauce first.
Then add veggies & chicken.
Add salt & pepper to taste
Pour into casserole dish that has been spayed with nonstick or rubbed with butter
Cook in preheated oven at 350 for 20 minutes
Pull out of oven - carefully lay biscuit over the top and return to oven.
cook an additional 15 minutes or until crust turns light brown.
This is the best chicken pot pie I have ever made!
Thick, rich, yummy!
Stuffed with veggies!
Feeds 4-6
No comments:
Post a Comment