Chicken-Broccoli Skillet Pot Pie
Ingredients
- 6 frozen Cheddar, chive, and garlic biscuits (such as Furlani)
- 1 (12-oz) pkg broccoli florets
- 2 Tbsp butter
- 1 (8-oz) pkg chopped onions (about 1 cup)
- 1¾ cups creamy portobello mushroom soup (such as Imagine)
- 1 (8-oz) carton reduced-fat sour cream
- 1 cup shredded Cheddar cheese
- ½ tsp pepper
- ¼ tsp salt
- 2 cups shredded rotisserie chicken
Instructions
- Preheat oven to 350°F. Bake biscuits according to package directions. Meanwhile, cook broccoli according to package directions; coarsely chop.
- Melt butter in a large skillet over medium-high heat; add onions, and cook 3 minutes or until tender.
- Whisk in soup, sour cream, cheese, pepper, and salt. Cook 6 to 8 minutes or until thickened and cheese is melted. Stir in broccoli and chicken; cook 2 to 3 minutes or until bubbly. Top with biscuits; cook 1 minute.
