Country Chicken Pot Pie
Chatelaine
* PLUS Cooking time: 20 minutes, Baking Time: 20 minutes
© Royalty-Free/Masterfile
Ingredients
-
1 tsp
butter
-
3
skinless, boneless
chicken breasts
-
284-mL can
cream of potato or
cream of mushroom soup
-
3 cups
frozen
mixed vegetables
-
1 cup
frozen
peas
-
1 tsp
dried
tarragon
-
1/2 tsp
dried
oregano
, or crumbled sage
-
340-g tube
Pillsbury Country Biscuits
Instructions
- Preheat oven to 400F (200C). Melt butter in a large frying pan over medium-high heat. Add chicken. Cook until light golden, 4 min per side. Add 1/4 cup (50 mL) water. Cover and reduce heat to medium. Simmer, turning once, until chicken is springy when pressed, 5 min. Remove chicken to a cutting board. Add soup, 1/4 cup (50 mL) water, frozen vegetables, peas and seasonings to pan. Increase heat to medium-high. Stir often until hot, 6 to 8 min. Cut chicken into bite-size pieces and add. Stir often until piping hot. Turn into an 8- or 9-in. (20- or 23-cm) square baking dish. Immediately open biscuit dough and separate into portions. Place on hot chicken mixture. They won’t completely cover. Bake in centre of oven until filling is bubbling and biscuits are golden, 20 to 25 min.
Nutrition (per serving)
- Calories
- 323,
- Protein
- 23 g,
- Carbohydrates
- 44 g,
- Fat
- 7 g,
A can of creamy soup and store-bought biscuit dough slash the prep time in this country classic.