Biscuit pot pie

Biscuit-topped Chicken Pot Pie

Made: August 31, 2012

Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup chicken broth
- 1 package (16oz) frozen mixed vegetables
- 1 can condensed cream of chicken soup, undiluted
- 4 tablespoons grated Parmesan cheese, divided
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 1/2 cups biscuit baking mix
- 1/2 cup milk

Directions
- Preheat oven to 400 F
- Combine chicken and broth in large saucepan, bring to boil over high heat
- Reduce heat to low, simmer 8 minutes or until the chicken is no longer pink; stirring occasionally
- Stir in vegetables, soup, 2 tablespoons cheese, thyme and pepper, cook until heated through
- Transfer mixture to 8-inch square baking dish
- Combine baking mix and milk in medium bowl, mix just until combined
- Drop batter by heaping tablespoonfuls over chicken mixture
- Sprinkle with remaining cheese
- Bake 14-16 minutes or until bubbly and biscuits are golden brown

I didn't have biscuit mix, so I used dinner rolls in a tube to top my dinner with. It sounded better as a recipe really, this one will take a lot of tweaking. Like less thyme as that's all I really tasted throughout. It also didn't seem much like a pot-pie, like it needed more creaminess to the mix or even more chicken flavor. So to the drawing board it is! Although, this didn't take long to cook or prepare, so it's a quick and easy for dinner!

(Recipe used: America's Favorite Brand Name Recipes; 2012)