Weeknight Chicken Pot Pie
Nutrition
Calories: 620 kcalCarbohydrates: 61 gProtein: 45 gFat: 24 gSaturated Fat: 7.5 gCholesterol: 145 mgSodium: 1330 mgFiber: 7 g
Ingredients
- 2 teaspoon Olive oil
- 1¼ lb Boneless chicken tenders
- ¼ teaspoon Black pepper freshly ground
- ½ teaspoon Poultry seasoning
- ½ cup Finely chopped onion
- 2 each Garlic clove minced
- 16 oz Frozen mixed vegetables
- 3 tablespoon Whole milk 3.25%
- 12 oz Canned chicken gravy
- 1 3/4 cup Biscuit Baking Mix Crust
- 3/4 cup milk Crust
- 1 egg beaten (Crust)
Instructions
- 1. Preheat oven to 400 degrees F.
- 2. Heat oil in a large skillet over medium heat. Add bite-size chicken pieces, black pepper, poultry seasoning, onion, and garlic. Cook and stir until chicken is cooked through, about 6 to 8 minutes. While chicken is cooking, combine crust ingredients in a medium mixing bowl. Mix thoroughly and set aside.
- 3. Add frozen vegetables to skillet. Stir to combine. Add milk and bring to a simmer. Add gravy to skillet and bring back to a simmer, stirring well until combined. Transfer mixture to an 8 x 8 inch baking pan.
- 4. Spoon crust mixture over filling and spread it over top of pie. Some vegetables or gravy may poke through crust.
- 5. Place in oven with a cookie sheet or tin foil underneath to catch ay leaks and bake at 400 degrees F for 25 to 30 minutes, until golden brown and bubbling. Remove from oven and let cool for at least 10 minutes before serving.
- Source: Hannaford fresh Magazine, January - February 2007