Easy Chicken Pot Pie

    Ingredients1 pound rotisserie chicken meat, cut into bite sized pieces
3 cups reduced sodium chicken broth
1 1/2 cups onions, chopped
1 cup frozen hash brown potatoes
1 bag Green Giant Broccoli, Cauliflower, Carrots & Cheese Sauce Valley Fresh Steamers
2/3 cups frozen peas
1 1/2 cups skim milk
2/3 cups all purpose flour
1 teaspoon dried thyme
1 teaspoon dried crushed rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 package Grands Jr. Golden Layer Buttermilk Biscuits
Directions1Preheat oven to 350 degrees. In a large sauté pan, cook onions until translucent.
2Add the chicken broth and bring to a boil.
3While broth is heating, place potatoes and peas in a microwave-safe bowl. Cover and cook on high for 4 minutes.
4Microwave Valley Fresh Steamers according to package directions.
5Add the chicken pieces, peas & potatoes, Valley Fresh Steamers to the broth.
6Place flour in a separate small bowl. Gradually add the milk to the flour, whisking until well-combined.
7Stir in the milk & flour mixture into the broth, chicken & vegetables. Add thyme, rosemary, salt and pepper. Return to boil and cook for 2-3 minutes, until thickened, stirring constantly.
8Coat a deep dish pie pan (or 11 x 17 baking pan) with cooking spray and pour in the chicken and vegetable mixture.
9Open the biscuits, separate and place them on top of chicken mixture.
10Bake for 18-22 minutes at 350 degrees until biscuits are golden brown. Remove from oven and serve immediately.



The Text Recipe and the Photo of the finished Chicken Pot Pie are not the same. The photo has a full crust in probably a 5" mini pie tin. The text recipe would look entirely different - even the ingredients look dissimilar to those in the photo. Bad jue-jue.

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