Easy Chicken Pot Pie

 

 

 

 

Ingredients

• 1 pound rotisserie chicken meat, cut into bite sized pieces
• 3 cups reduced sodium chicken broth
• 1 1/2 cups onions, chopped
• 1 cup frozen hash brown potatoes
• 1 bag Green Giant Broccoli, Cauliflower, Carrots & Cheese Sauce Valley Fresh Steamers
• 2/3 cups frozen peas
• 1 1/2 cups skim milk
• 2/3 cups all purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried crushed rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 package Grands Jr. Golden Layer Buttermilk Biscuits

Directions

1. 1Preheat oven to 350 degrees. In a large sauté pan, cook onions until translucent.
2. 2Add the chicken broth and bring to a boil.
3. 3While broth is heating, place potatoes and peas in a microwave-safe bowl. Cover and cook on high for 4 minutes.
4. 4Microwave Valley Fresh Steamers according to package directions.
5. 5Add the chicken pieces, peas & potatoes, Valley Fresh Steamers to the broth.
6. 6Place flour in a separate small bowl. Gradually add the milk to the flour, whisking until well-combined.
7. 7Stir in the milk & flour mixture into the broth, chicken & vegetables. Add thyme, rosemary, salt and pepper. Return to boil and cook for 2-3 minutes, until thickened, stirring constantly.
8. 8Coat a deep dish pie pan (or 11 x 17 baking pan) with cooking spray and pour in the chicken and vegetable mixture.
9. 9Open the biscuits, separate and place them on top of chicken mixture.
10. 10Bake for 18-22 minutes at 350 degrees until biscuits are golden brown. Remove from oven and serve immediately.