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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a very easy and delicious pie! Also great using turkey. Tip: This dish can be prepared through step 3 and refrigerated up to 24 hours, if desired. Bake as directed for 20 to 25 minutes Ingredients:
1 lb boneless skinless chicken breast |
14 ounces chicken broth |
3 tablespoons all-purpose flour |
2 tablespoons butter, softened |
10 ounces frozen mixed vegetables, thawed |
4 ounces button mushrooms, drained |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1 cup biscuit mix |
6 tablespoons milk |
Directions:
1. Cut chicken into 1-inch cubes.
2. Place chicken and broth in skillet; cover and bring to a boil over high heat.
3. Reduce heat to medium; simmer, uncovered, 5 minutes or until chicken is tender.
4. While chicken is cooking, mix flour and butter; set aside.
5. Combine mixed vegetables, mushrooms, basil, oregano and thyme in 2-quart casserole.
6. Add flour mixture to chicken and broth in skillet; stir with wire whisk until smooth.
7. Cook and stir until thickened.
8. Add to vegetable mixture; mix well.
9. Preheat oven to 450 degrees.
10. Blend biscuit mix and milk in medium bowl until smooth.
11. Drop 4 scoops batter onto chicken mixture.
12. Bake 18 to 20 minutes or until biscuits are browned and casserole is hot and bubbly.
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