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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a very filling meal for the winter. I have tweaked this recipe after the several reviews. Ingredients:
1/2 tablespoon canola oil |
1/2 medium yellow onion, finely chopped |
1 -2 cooked boneless skinless chicken breast, cubed |
1 (10 1/2 ounce) can cream of chicken and mushroom soup |
3/4 cup 2% low-fat milk |
1 (15 ounce) canned diced potatoes, drained |
3/4 cup frozen peas and carrot |
1/2 cup shredded sharp cheddar cheese (more if you want it cheesier) |
1/4 teaspoon black pepper |
1/4 teaspoon italian seasoning |
1 -2 dash garlic powder |
salt, to taste |
1 cup 2% low-fat milk |
1 egg |
2 cups bisquick baking mix |
Directions:
1. Preheat oven to 400 degrees. Spray a 8x8 glass baking dish with cooking spray.
2. Saute the onions in the oil until translucent. Combine all veggies, soups, milk, spices & chicken in large bowl. Set aside.
3. Mix the ingredients together for the biscuit mixture. Pour half of it in the bottom of the pie pan then spread out evenly.
4. Next, gently pour in the filling then top with the remaining biscuit mixture.
5. Bake 30 minutes or until the top turns golden and filling is completely heated through.
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