Chicken Pot Pie
Ingredients
- ¼ cup butter
- 2 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped onion
- 1 (8-oz) pkg sliced mushrooms
- 1½ tsp garlic salt
- 1 tsp pepper
- ¾ cup all-purpose flour
- 5 cups chicken broth
- 1 (12-oz) pkg frozen mixed vegetables
- 2 cups frozen cubed hash browns
- 1 tsp dried thyme
- 1 (8-oz) carton sour cream
- 1 (11.36-oz) box Cheddar bay biscuit mix
Instructions
- Melt butter in a large, deep skillet over medium-high heat. Add chcken, onion, mushtooms, garlic salt, and pepper; cook, stirring occasionally, until chicken is done.
- Add flour; cook, stirring constantly, 2 minutes. Gradually stir in broth; bring to a boil, reduce heat, and simmer until mixture is thickened. Stir in vegetables, hash browns, and thyme; cook 2 minutes. Stir in sour cream.
- Spoon mixture into a lightly greased 3½-quart baking dish.
- Prepare biscuits according to package directions for drop biscuits; dollop over mixture in baking dish. Bake 25 to 30 minutes or until hot and bubbly and biscuits are golden brown.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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