Add chicken broth and scrape the bottom of the pan to deglaze and get all that great flavor!.Add flour and stir to coat the vegetables.Cook for 7-8 minutes or until vegetables are warm. Add butter and frozen veggies to the pan.Sauté the chicken until cooked through, set aside. Heat the olive oil over medium-high heat in a large pan or Dutch oven.Dice the chicken breasts into bite-size pieces.The chicken pot pie filling is made from scratch so no cream of chicken soup is required. The ingredients in this recipe are all fairly common. It's also delicious reheated, so make extra to enjoy the leftovers! Ingredients It is a great way to use leftover chicken as well. Like I mentioned, this recipe is easy and fast. What's not to love? Delicious carrots, peas, green beans, corn, and juicy chicken are in a flavorful sauce and topped with golden biscuits. No worries though! This Chicken Pot Pie Casserole is made SUPER easy and WAY faster by replacing the pie crust with buttery, flaky biscuits! Why I love this recipe While classic chicken pot pie is up there at the top of the list, it can be a bit cumbersome to make. Chicken Pot Pie Casserole just got even easier with the additional of buttery, flaky biscuits on top! Like our classic Chicken and Rice casserole, this is a family-friendly recipe you're sure to make again and again.Īs fall approaches I'm ready to start breaking out all of my favorite comfort food recipes like chicken cordon bleu casserole, lasagna roll ups, and porcupine meatballs.
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