Dutch Oven Chicken Pot Pie
Prep Time: 5 minutes
Cook Time: 33 minutes
Total Time: 38 minutes
Serves: 8
Ingredients:
- 2 tablespoons olive oil
- 2 (12.5-ounce) cans canned chicken breast, drained
- 1 (10-ounce) package Steamin’ Easy Mixed Vegetables, cooked and drained
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1/2 cup half & half
- 1/2 cup whole milk
- 1 (7.5-ounce) can homestyle jumbo biscuits
- 1 cup shredded mild cheddar cheese
- Chopped fresh parsley, for garnish
How to Make:
- Preheat oven to 375°F. Heat oil in a Dutch oven over medium heat. Add chicken breast and mixed vegetables, and cook until warmed, about 2-3 minutes.
- Sprinkle with salt and pepper, and cook until lightly toasted, about 1 minute. Slowly pour in chicken broth, half & half, stirring constantly until smooth.
- Bring mixture to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat. Top chicken mixture evenly with biscuits and sprinkle with cheese.
- Cover and bake until biscuits are golden-brown and cheese is melted, about 20-25 minutes. Garnish with parsley and serve.
