Quick Chicken Pot Pie
Prep Time
Serves
Cooking Mode
1 onion, chopped
2 tbsp Sensations Extra Virgin 100% Olive Oil
1 tbsp poultry seasoning salt and freshly ground pepper
1 cup Compliments Frozen Peas and Carrots
1 tbsp Compliments Unbleached Flour
½ cup Lucerne® Whole Milk
1 container (10 ounces) refrigerated Sensations Alfredo Sauce
2 packages (6 ounces each) grilled chicken breast strips, cut into bite-size pieces
1 tube (16 ounces) Jumbo Flaky Biscuit Dough
1 onion, chopped
2 tbsp Sensations Extra Virgin 100% Olive Oil
1 tbsp poultry seasoning salt and freshly ground pepper
1 cup Compliments Frozen Peas and Carrots
1 tbsp Compliments Unbleached Flour
½ cup Lucerne® Whole Milk
1 container (10 ounces) refrigerated Sensations Alfredo Sauce
2 packages (6 ounces each) grilled chicken breast strips, cut into bite-size pieces
1 tube (16 ounces) Jumbo Flaky Biscuit Dough
Directions
1Preheat oven to375°F. In a 12-inch nonstick frying pan, combine onion,oil, poultry seasoning, and salt and pepper to taste over medium high heat.
2Cook, stirring often, until onion is lightly browned, about 5 minutes.
3Add peas and carrots to pan and cook until vegetables are tender crisp, about 2 minutes.
4Sprinkle flour over vegetables and stir over the heat for 1 minute.Gradually whisk in milk until smooth. Simmer 1 minute, stirring often.
5Mix in pasta sauce and chicken; stir until hot. Spoon mixture into a deep 10-inch pie plate.
6Arrange biscuits over filling in a single layer and place pie plate on a rimmed baking sheet to catch drips.
7Bake until biscuits are golden brown and filling is bubbling, 15-17 minutes. To serve, spoon into bowls or onto plates.
Tips
1
To lower the fat content, use reduced fat biscuits and Lucerne® Low-fat Milk.
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Personal Note