Easy & Fast Chicken Pot Pie Recipe - 4 Servings

Quick Chicken Pot Pie

YIELD Makes 4 servings

INGREDIENTS

1 pound boneless skinless chicken thighs, cut into 1-inch cubes 1 can (about 14 ounces) chicken broth 3 tablespoons all-purpose flour 2 tablespoons butter, softened 1 package (10 ounces) frozen mixed vegetables, thawed 1 can (about 4 ounces) button mushrooms, drained 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1 cup biscuit baking mix 6 tablespoons milk

PREPARATION:

1. Preheat oven to 450°F. Place chicken and broth in large skillet; cover and bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes or until chicken is tender.
2. While chicken is cooking, mix flour and butter; set aside. Combine mixed vegetables, mushrooms, basil, oregano and thyme in greased 2-quart casserole.
3. Add flour mixture to chicken and broth in skillet; stir with wire whisk until smooth. Cook and stir until thickened. Add to vegetable mixture; mix well.
4. Blend biscuit mix and milk in medium bowl until smooth. Drop 4 scoops batter onto chicken mixture.
5. Bake 18 to 20 minutes or until biscuits are browned and casserole is hot and bubbly.

Tip This dish can be prepared through step 3 covered and refrigerated up to 24 hours, if desired, proceed with step 4. Bake as directed for 20 to 25 minutes. This recipe appears in: Chicken NUTRITIONAL INFORMATION: Protein 24 g Fiber 3 g Carbohydrate 36 g Cholesterol 87 mg Total Fat 19 g Calories 417 Sodium 1,056 mg DIETARY EXCHANGE: Fat 2-1/2 Meat 2-1/2 Vegetable 2 Starch 1-1/2