Quick Chicken Pot Pie

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Quick Chicken Pot Pie
Yield: Makes 4 servings

Ingredients:

1pound boneless skinless chicken thighs, cut into 1-inch cubes
1can (about 14 ounces) chicken broth
3tablespoons all-purpose flour
2tablespoons butter, softened
1package (10 ounces) frozen mixed vegetables, thawed
1can (about 4 ounces) button mushrooms, drained
1/4teaspoon dried basil
1/4teaspoon dried oregano
1/4teaspoon dried thyme
1cup biscuit baking mix
6tablespoons milk




Preparation:


1.Preheat oven to 450°F. Place chicken and broth in large skillet; cover and bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes or until chicken is tender.2.While chicken is cooking, mix flour and butter; set aside. Combine mixed vegetables, mushrooms, basil, oregano and thyme in greased 2-quart casserole.3.Add flour mixture to chicken and broth in skillet; stir with wire whisk until smooth. Cook and stir until thickened. Add to vegetable mixture; mix well. 4.Blend biscuit mix and milk in medium bowl until smooth. Drop 4 scoops batter onto chicken mixture.5.Bake 18 to 20 minutes or until biscuits are browned and casserole is hot and bubbly.



Tip:
This dish can be prepared through step 3 covered and refrigerated up to 24 hours, if desired, proceed with step 4. Bake as directed for 20 to 25 minutes.


Nutritional Information:



Serving Size:



Protein
24 g



Fiber
3 g



Carbohydrate
36 g



Cholesterol
87 mg



Total Fat
19 g



Calories
417



Sodium
1,056 mg




Dietary Exchange:



Fat
2-1/2



Meat
2-1/2



Vegetable
2



Starch
1-1/2