Skip to main content

Chicken, turkey & duck

Weeknight Chicken Pot Pie
2 teaspoon Olive oil
1 1/4 lb Boneless chicken tenders
1/4 teaspoon Black pepper, freshly ground
1/2 teaspoon Poultry seasoning
1/2 cup Finely chopped onion
2 each Garlic clove, minced
16 oz Frozen mixed vegetables
3 tablespoon Whole milk, 3.25%
12 oz Canned chicken gravy
1 3/4 cup Biscuit Baking Mix (Crust)
3/4 cup milk (Crust)
1 egg, beaten (Crust)
+ Add to Shopping List
Weeknight Chicken Pot Pie

Weeknight Chicken Pot Pie

Weeknight Chicken Pot Pie
  • Servings:Serves 4
  • Prep Time:25 minutes
  • Cook Time:45 minutes
1. Preheat oven to 400 degrees F.
2. Heat oil in a large skillet over medium heat. Add bite-size chicken pieces, black pepper, poultry seasoning, onion, and garlic. Cook and stir until chicken is cooked through, about 6 to 8 minutes. While chicken is cooking, combine crust ingredients in a medium mixing bowl. Mix thoroughly and set aside.
3. Add frozen vegetables to skillet. Stir to combine. Add milk and bring to a simmer. Add gravy to skillet and bring back to a simmer, stirring well until combined. Transfer mixture to an 8 x 8 inch baking pan.
4. Spoon crust mixture over filling and spread it over top of pie. Some vegetables or gravy may poke through crust.
5. Place in oven with a cookie sheet or tin foil underneath to catch ay leaks and bake at 400 degrees F for 25 to 30 minutes, until golden brown and bubbling. Remove from oven and let cool for at least 10 minutes before serving.
Source: Hannaford fresh Magazine, January - February 2007