Dinner for 4
Chicken pot pie skillet with biscuit top
Creamy filling under a quick drop-biscuit crust.
$2.21per serving
50 minstart to table
4servings
FamilyKid-friendlyLow-carbBudgetDinnersCold-weather comfortWinter
Ingredients
- 1.25 lb Chicken breast, boneless
- 16 oz Frozen vegetables (peas and carrots)
- 11 oz Cream of mushroom or chicken soup (cream of chicken)
- 6 oz Milk
- 3 oz Butter
- 0.5 lb Onions
From the pantry: Flour, Baking powder and soda, Salt and pepper.
Steps
- Heat the oven to 400 F.
- Brown cubed chicken and chopped onion in a pan for 6 minutes.
- Stir in the soup, 2 oz milk and frozen vegetables and simmer 5 minutes.
- Mix flour, baking powder, salt, cold butter and the rest of the milk into a thick dough.
- Drop spoonfuls on top and bake 20 minutes until golden.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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