Biscuit-Topped Chicken Pot Pie
Applesauce
Ingredients
- 4 cups frozen California vegetable blend (broccoli, cauliflower, carrots)
- 1 lb boneless, skinless chicken breasts, cubed
- 2 (10.5-oz) cans cream of potato soup
- 1 cup milk
- ¼ tsp dried thyme, crushed
- ¼ tsp pepper
- 1 pkg (7.5-to 10-oz) refrigerated biscuit dough (10 biscuits)
Instructions
- Preheat oven to 400°F. Cook vegetables according to package directions.
- Cook chicken in a large nonstick skillet sprayed with cooking spray over medium heat until done. Season lightly with salt and pepper.
- Stir soup, milk, thyme, black pepper, vegetables, and chicken in a shallow 3-quart baking dish.
- Bake 15 minutes or until chicken mixture is hot and bubbling. Stir chicken mixture. Arrange biscuits over chicken mixture.
- Bake 15 minutes or until biscuits are golden brown.
Side Dish Ingredients
- 6 (4-oz) cups unsweetened applesauce, chilled
Side Dish Instructions
- Serve applesauce on each plate.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
