Backyard Produce and snowy weather equals giant box of veggies and the need for some yummy comfort foods! Since my darling daughter has been working some crazy hours decided I needed to do some extra cooking for her as well. Between working and percolating my newest grand baby figured it was the least I could do! Not a huge fan of the traditional pot pie so started doing some recipe exploring and kept reading frozen bag of vegetables. Needless to say, I was on my own. This is the result!
1 large chicken breast, cut in half then sauteed and shredded
2 or 3 pieces of garlic, grated
2 large carrots, diced
1 medium onion, diced
2 ribs celery, diced
2 large potatoes, diced
1/2 pound green beans, cut into bite size pieces
1/4 bag of frozen peas or 1 small can
1/2 cup stock (I used vegetable)
2 cans cream of chicken soup
olive oil
salt and pepper to taste
1 small box of buttermilk biscuit mix
I cooked chicken breast about 4-5 minutes on each side in large skillet with olive oil, salt and ground black pepper then removed and let rest while I sauteed the veggies.
Used the same pan for the veggies, added grated garlic first. After just a few minutes added in potato and cooked until they started to brown (about six minutes). Added carrots and onions, cooked about five minutes, then added in celery and green beans and let cook another five minutes.
Tossed frozen peas on top, poured stock over and stirred, be sure to scrape bottom of pan and get up bits of garlic and onion! Let simmer for a few minutes and then add in shredded chicken and soup and stir well. Bring to a boil and let simmer for another few minutes.
Mix biscuit mix according to package directions. Since I was making for two families I used bread pans. Divided the chicken and veggies between the two pans. Divided the biscuit dough in half and patted flat and placed it on top of the mixture.
Baked at 350 degrees for thirty minutes.
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