Wednesday, April 13, 2011

Fast & Easy Chicken Pot Pie

This is a delicious and super easy way to make a cold winter night favorite.
1 precooked whole chicken, about 3 -4 lbs. Available at most large supermarkets.
1 10 oz package frozen mixed vegetables of your choice. I like Southwestern blends for this dish
1 regular size can cream of mushroom soup, regular or low fat. If you use the low fat, adjust your seasonings upwards because it can taste bland.
3/4 cup water (a bit less if you use low fat soup)
1/4 tsp sea or kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 generous pinch cayenne pepper, optional if you don’t like spicy.
1 tube 10 count refrigerated biscuits. Don’t get the big biscuits; they don’t cook enough on top of the filling.
Oven safe casserole dish, coated with non-stick spray.
Preheat over to 400 degrees.
Shred the chicken and discard the skin.
Run the veggies under water to defrost, then drain thoroughly.
Combine chicken, soup, spices and water in a large bowl, mixing thoroughly. Transfer to casserole and cover loosely with tinfoil. Bake for 15 minutes. Remove from oven, discarding foil. Place biscuits on top of the filling and bake uncovered for 15 – 20 minutes, until dark golden brown (I like the give the biscuits more time to cook through so they’re not as doughy next to the filling.
Serve with a large mixed green salad.
Serves 4 – 6.