I bought chicken breast on sale in the grocery last week. To make it recipe ready I boiled it about 20 minutes till it was done. I could tell when it was done by using a fork to gently tear a piece apart. I removed the chicken from the water and allowed it to dry before slipping the pieces in a freezer zip bag and freezing them. That step makes it easy to pull out the amount of chicken I need for casseroles later.
Using one of the extra large boneless/skinless chicken breast I pre-cooked and froze last week to make Chicken Pot Pie made this a nice easy mid week meal. I've also made this recipe with a deli roasted rotisserie chicken for a great flavor change. The Rosemary from my garden gave the whole house a really yummy aroma.
Yep, cooking in my retro wedding dishes.
Rosemary Chicken Pot Pie
by
Prep Time: 20 minutes
Cook Time: 50 minutes
Keywords: chicken Rosemary Mixed vegies biscuit crust
Ingredients (4-6)
- 1 extra large boneless/skinless chicken breast (or 2 smaller ones) pre-cooked
- 1-2 cups frozen mixed vegetables
- 1 can cream of mushroom soup (or cream of chicken)
- 1/2 can milk
- 1 1/2 cups biscuit mix
- 1/2-3/4 cup milk
- 5 pats of butter
- 1 teaspoon dried Rosemary
- salt & pepper
Instructions
Start by pre-heating your oven to 350 F and spray oil on an 8” x 8” baking dish
Cut the pre-cooked chicken into bite size pieces and cover the bottom of the baking dish with it.
Spread frozen mixed vegetables on top of the chicken
Salt & pepper over the vegetables.
Mix cream of mushroom soup with 1/2 can milk and pour over the vegetables.
Mix biscuit mix with milk to a thin pourable consistency.
Pour the batter over the creamy soup.
Put the butter pats randomly over the dough
Sprinkle Rosemary over the top, add a little more salt & pepper
Bake at 350 F 50 minutes until the crust is golden brown.
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