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Quick Chicken Pot Pie

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“This is a very easy and delicious pie! Also great using turkey. Tip: This dish can be prepared through step 3 and refrigerated up to 24 hours, if desired. Bake as directed for 20 to 25 minutes”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut chicken into 1-inch cubes.
  2. Place chicken and broth in skillet; cover and bring to a boil over high heat.
  3. Reduce heat to medium; simmer, uncovered, 5 minutes or until chicken is tender.
  4. While chicken is cooking, mix flour and butter; set aside.
  5. Combine mixed vegetables, mushrooms, basil, oregano and thyme in 2-quart casserole.
  6. Add flour mixture to chicken and broth in skillet; stir with wire whisk until smooth.
  7. Cook and stir until thickened.
  8. Add to vegetable mixture; mix well.
  9. Preheat oven to 450 degrees.
  10. Blend biscuit mix and milk in medium bowl until smooth.
  11. Drop 4 scoops batter onto chicken mixture.
  12. Bake 18 to 20 minutes or until biscuits are browned and casserole is hot and bubbly.

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