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You only need a few ingredients and it is very quick to throw together on a night you want a comfort food meal, without the time most chicken pot pie recipes take.
Put a can of chicken breasts, drained, and thawed mixed veggies in a oven proof skillet with 2 tablespoons butter. Cook on medium heat for 2-3 minutes.
In a separate bowl, mix 1/2 cool water with 1 packet of Pioneer flour gravy. Then add 1 1/2 cups water to chicken and veggies and bring to a boil. Pour the gravy mix blend into the skillet with the chicken and veggies. Stir for about a minute, until it is thick and lump free.
Use 1 can of biscuits as a topper for the pot pie. I just place the biscuits on top. Bake in the oven at 350 degrees for 10-12 minutes.
It’s an easy and quick meal. Serves 4.
Easy Chicken Pot Pie
1 Can (10 oz.) Chicken Breast Chunks, Drained
1 Bag Mixed Vegetables thawed
1 packet Pioneer Flour Gravy
1 can Biscuits
2 Tablespoons butter or margarine
Put a can of chicken breast chunks and thawed mixed veggies in a oven proof skillet with 2 tablespoons butter. Cook on medium heat for 2-3 minutes. In a separate bowl, mix 1/2 cool water with 1 packet of Pioneer flour gravy. Then add 1 1/2 cups water to chicken and veggies and bring to a boil. Pour the gravy mix blend into the skillet with the chicken and veggies. Stir for about a minute, until it is thick and lump free.
Use 1 can of biscuits as a topper for the pot pie. Bake in the oven at 350 degrees for 10-12 minutes or until biscuits look done.
Thanks for stopping by, for more great DIY tips and tricks check out my new site FrugallyBlonde.com.