July 7, 2013

Chicken Pot Pie

1 lb boneless, skinless chicken breast
1 1/2 c frozen peas, green beans, corn, broccoli, carrots mixed together
1 tsp garlic pepper
1 can cream of chicken soup
3/4 c milk
biscuit mix/Pillsbury biscuits
**optional frozen pie shell**

  • In a skillet, thoroughly cook chicken.
  • Once chicken has been cooked completely, add frozen vegetables, garlic pepper, soup and milk.  Bring to boil for one minute; and allow to simmer for five minutes.
  • Pour contents into casserole dish, or frozen pie shell.
  • Prepare biscuit mix as directed and pour on top of chicken mixture, or use Pillsbury biscuits and layer over the entire casserole.
  • Bake at 425 degrees for 30 minutes or until biscuits are prepared and golden brown.
Hubby Rating-10!  This was wonderful, such a great one dish meal, everyone devoured it!  This will definitely be a staple come the fall and winter months.  This was such an easy meal for me to prepare, and an even easier one to clean up.

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