A chopper would have come in really handy while prepping this meal. Generally I don’t mind chopping up veggies, but today I just wasn’t digging it. I had a toddler tugging at me… an infant climbing up my leg. I just needed fast and easy peasy prep. While this meal is very easy to prepare… much easier than your traditional chicken pot pie… it does require you to allot 15 to 20 minutes to chop veggies.
TIP: To save time you can chop your veggies the night before.
This meal is a delicious spin on a traditional chicken pot pie. It has all the same flavours and consistency, minus the pie shell. The biscuit makes up for that!
1-2 1lbs chicken breasts (cubed)
2 (10oz) cans cream of chicken soup
12oz chicken broth
1 tsp thyme
1 tsp garlic powder
1/2 tsp club house garlic powder plus
1 tsp celery salt
1 tsp black pepper
2 stalks celery (chopped)
6 red potatoes (chopped)
1 small onion (minced)
1 bag mix frozen veggies
Mix together chicken, cream of chicken soup, chicken broth, spices, celery, potatoes, and onion. Cook on low 6 to 8 hours.
Mix in bag of frozen veggies during last 30 minutes.
Place biscuit in bowl and spoon chicken pot pie over top. Serve.