CHICKEN POT PIE
2 chicken breasts
2 tsp chicken bouillon granules (or 2 cubes)
4 cups water
salt and pepper, to taste
1 cup skim milk
1/2 cup all purpose flour
3 cups hot chicken broth (use extra liquid if needed)
1 can mixed vegetables
shredded chicken breasts
2 -4 boiled eggs, chopped
1 -2 cans refrigerated biscuits
Cook chicken breasts, bouillon, salt and pepper in 4 cups of water until done. Shred or chop chicken and set aside.
Measure out 3 cups of the hot broth; add water or liquid drained from vegetables if needed.
Put flour and milk in a pint sized jar and shake until completely combined. Cook together with hot broth until thickened.
Add chicken, vegetables, and chopped eggs. Pour into greased casserole. Top with canned biscuits. Bake at 425° until
biscuits are done.
YouTube Let's Cook Video
2 chicken breasts
2 tsp chicken bouillon granules (or 2 cubes)
4 cups water
salt and pepper, to taste
1 cup skim milk
1/2 cup all purpose flour
3 cups hot chicken broth (use extra liquid if needed)
1 can mixed vegetables
shredded chicken breasts
2 -4 boiled eggs, chopped
1 -2 cans refrigerated biscuits
Cook chicken breasts, bouillon, salt and pepper in 4 cups of water until done. Shred or chop chicken and set aside.
Measure out 3 cups of the hot broth; add water or liquid drained from vegetables if needed.
Put flour and milk in a pint sized jar and shake until completely combined. Cook together with hot broth until thickened.
Add chicken, vegetables, and chopped eggs. Pour into greased casserole. Top with canned biscuits. Bake at 425° until
biscuits are done.
YouTube Let's Cook Video
