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Tuesday, November 27, 2012

Easy Chicken Pot Pie

Just wanted to share a recipe I recently prepared inspired by Taste of Home. It’s a slightly different adaptation of chicken pot pie or chicken & biscuits. This is a simple dish that is easy to prepare in a flash, but has a real down home comfort-food feel to it. It’s one of the few dishes that adults and kids seem to equally enjoy. My daughter loves it and she can be a picky eater.  She even eats the vegetables (I think it’s because they’re nice and saucy). Speaking of the veggies, they seem to come out just right every time—soft yet still have a little crunch to them. It’s the kind of dish you could take to a grieving family or to a sick friend because it reheats really easily and seems to be a crowd pleaser. Can’t say enough good things about it so here it is:
4 cups chopped fresh broccoli
3 cups of sliced fresh carrots
1 medium onion-chopped
2 tbsp of vegetable oil
2 lbs boneless-skinless chicken breasts
2- 15 oz jars of Alfredo sauce
1 can of Pillsbury Grands! Biscuits

Pre-heat oven to 400°F. Cut chicken to 1 inch cubes. In a large skillet heat 1tbsp oil on med/high heat. Add chicken and brown until no longer pink 6-8 minutes. In another large skillet, sauté the broccoli, carrots and onion in 1 tbsp oil until crisp tender 5-6 minutes. Combine chicken, vegetables and Alfredo sauce in a large bowl and stir until well blended. Transfer the mix into a 9 x 13 baking dish. Bake uncovered for 20-25 minutes or until bubbly.

Bake biscuits according to instructions on can and place atop casserole. Allow to cool for 10 minutes before serving.

 Makes 8 servings.

Try to chop vegetables as evenly as possible to ensure even cooking.
I use the Pillsbury Grand Flaky Layers Biscuits because they’re my favorites, but really you can use any kind of biscuit dough you prefer.


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