4 cups cubed/shredded rotisserie chicken or cubed cooked chicken (leftover turkey can be substituted)
3 Tbls butter
1/3 cup flour
3 cups low fat chicken broth
1/2 cup low fat half & half cream
1 Tbls powdered chicken gravy mix from envelope (optional)
salt & pepper to taste (I like about 10 grinds of fresh pepper)
pinch nutmeg
16 oz. bag frozen mixed vegetables
1 cup pearl onions (jar or frozen) - drained
1 package refrigerated or frozen buttermilk biscuit dough
Cook the biscuits as directed on package and then set aside.
Preheat oven to 400°F. Place vegetables in a two quart baking dish. Spread chicken evenly over vegetables. In medium saucepan melt butter over medium heat, add flour, beat until smooth (about 2 minutes). Whisk in chicken broth, cook until thickened and sauce comes to boil. Add gravy mix to cream and then add them to the broth. Cook another minute. Season with salt, pepper & nutmeg. Pour sauce over chicken and vegetables. Bake about 20 minutes until sauce is bubbling. You can place the biscuits on the chicken mixture for the last 5 minutes of cooking or after serving.
* The gravy mix is optional, but it helps give the sauce some extra flavor. *
Easy Chicken Pot Pie
maindishes
yaegerlm
2008-09-16 12:53:38
400°
20 min