Quick Chicken Pot Pie

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Quick Chicken Pot Pie."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/quick-chicken-pot-pie-recipe.htm>  06 September 2008.

Quick Chicken Pot Pie Photo
Quick Chicken Pot Pie
Yield: Makes 4 servings
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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.

Nutritional Information:
Serving Size:
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


This recipe appears in: Chicken