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Category: entrees
Prep Time: Cook Time: Total Time:
3 cups cooked chicken (approximately 3-4 boneless, skinless breasts) diced into bite-size chunks
1 & 1/2 cups fresh mushrooms, sliced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 medium-sized onion, diced
3-4 cloves garlic, minced
2-3 tablespoons olive oil
2/3 cup butter
2/3 cup all-purpose flour
2 & 1/2 cups low-sodium chicken broth
1 & 1/3 cups low-fat milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon poultry seasoning
1/4 teaspoon crushed rosemary
for the Herbed Biscuit Topping
2 cups Bisquick baking mix
2/3 cup low-fat milk
1 teaspoon rubbed dried sage
1/4 teaspoon crushed rosemary
1/4 teaspoon thyme
Preheat oven to 375 degrees F for baking. Spray your favorite casserole dish 13x9 with non-stick cooking spray.
In a 10 - 12 inch skillet over medium heat, cook onion, red and green bell peppers in 2-3 tablespoons olive oil until soft; add mushrooms and garlic, cooking until tender. Remove vegetables from pan and transfer to a prepared casserole dish. Return skillet to stove top. Over low-medium heat melt butter; blend in flour, salt, pepper, poultry seasoning and rosemary, cooking mixture until bubbly and smooth. Add broth and milk; stir constantly over low-medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; add cooked, diced chicken and warm through. Pour mixture over the sauteed vegetables already in the casserole dish; stir well to combine.
To make the Herbed Biscuit Topping, combine Bisquick, milk, sage, rosemary and thyme; stir well until combined. Drop by even tablespoonfuls (individual mounds) onto prepared, unbaked, chicken pot pie. This will allow you to create 8 individual-sized portions for easy serving control.
Place batter-topped pot pie into a preheated 375 degree F and bake for 35 minutes, or until biscuits are light, golden brown. Remove from oven, allow to rest for 5 minutes; serve as individual portions.
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ye old INN chicken with Biscuit topping
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Category: entrees
Prep Time: Cook Time: Total Time:
3 cups cooked chicken (approximately 3-4 boneless, skinless breasts) diced into bite-size chunks
1 & 1/2 cups fresh mushrooms, sliced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 medium-sized onion, diced
3-4 cloves garlic, minced
2-3 tablespoons olive oil
2/3 cup butter
2/3 cup all-purpose flour
2 & 1/2 cups low-sodium chicken broth
1 & 1/3 cups low-fat milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon poultry seasoning
1/4 teaspoon crushed rosemary
for the Herbed Biscuit Topping
2 cups Bisquick baking mix
2/3 cup low-fat milk
1 teaspoon rubbed dried sage
1/4 teaspoon crushed rosemary
1/4 teaspoon thyme
Preheat oven to 375 degrees F for baking. Spray your favorite casserole dish 13x9 with non-stick cooking spray.
In a 10 - 12 inch skillet over medium heat, cook onion, red and green bell peppers in 2-3 tablespoons olive oil until soft; add mushrooms and garlic, cooking until tender. Remove vegetables from pan and transfer to a prepared casserole dish. Return skillet to stove top. Over low-medium heat melt butter; blend in flour, salt, pepper, poultry seasoning and rosemary, cooking mixture until bubbly and smooth. Add broth and milk; stir constantly over low-medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; add cooked, diced chicken and warm through. Pour mixture over the sauteed vegetables already in the casserole dish; stir well to combine.
To make the Herbed Biscuit Topping, combine Bisquick, milk, sage, rosemary and thyme; stir well until combined. Drop by even tablespoonfuls (individual mounds) onto prepared, unbaked, chicken pot pie. This will allow you to create 8 individual-sized portions for easy serving control.
Place batter-topped pot pie into a preheated 375 degree F and bake for 35 minutes, or until biscuits are light, golden brown. Remove from oven, allow to rest for 5 minutes; serve as individual portions.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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