Again, ran across this on a cooking show, researched it, and made it my own.

You will want a full-size soufflé dish or 2 quart casserole dish, or something similar, to bake this in.

Yields1 Serving
 2 cups Chicken Breasts (Chopped and Sauteed)
 1 Onion (Chopped and Sauteed)
 2 tbsp Garlic (Chopped)
 ½ cup Carrot (Thinly Sliced)
 ½ cup Green Peas (Frozen)
 1 Can Cream of Chicken or Mushroom Soup
 1 cup Chicken Broth or Water
 Salt (To Taste)
 Pepper (To Taste)
 1 ½ cups Instant Biscuit Mix
 ½ cup Milk
 ½ cup Optional: Butter (Melted)
1

Prepare chicken, onion, and carrots ahead of time.

2

Preheat oven to 350F.

3

Grease the sides of your soufflé/casserole dish.

4

Layer the chicken, onions, carrots, and peas.

5

Mix the soup and chicken broth, season with salt and pepper, and pour over the ingredients in the pan.

6

Mix the biscuit mix and milk, and pour over the top of the dish. Smooth out to the edges.

7

Drizzle the butter over the biscuit topping.

8

Bake until golden brown, 35-40 minutes.

Ingredients

 2 cups Chicken Breasts (Chopped and Sauteed)
 1 Onion (Chopped and Sauteed)
 2 tbsp Garlic (Chopped)
 ½ cup Carrot (Thinly Sliced)
 ½ cup Green Peas (Frozen)
 1 Can Cream of Chicken or Mushroom Soup
 1 cup Chicken Broth or Water
 Salt (To Taste)
 Pepper (To Taste)
 1 ½ cups Instant Biscuit Mix
 ½ cup Milk
 ½ cup Optional: Butter (Melted)

Directions

1

Prepare chicken, onion, and carrots ahead of time.

2

Preheat oven to 350F.

3

Grease the sides of your soufflé/casserole dish.

4

Layer the chicken, onions, carrots, and peas.

5

Mix the soup and chicken broth, season with salt and pepper, and pour over the ingredients in the pan.

6

Mix the biscuit mix and milk, and pour over the top of the dish. Smooth out to the edges.

7

Drizzle the butter over the biscuit topping.

8

Bake until golden brown, 35-40 minutes.

Notes

Hurry Up Chicken Pot Pie – HB Prael
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