I don’t do much measuring when I cook, but I did my best to get pretty close measurements so I could share this. Pretty much any veggies would work in this.
- 2 poached or otherwise cooked chicken breasts, cut into bite-sized pieces
- 1 1/3 c. Augason Farms (or other) Cream of Chicken Soup Mix
- 1 Tbs dehydrated onions
- 3 c. water
- 1 c. Pioneer Baking Mix (or Bisquick, or homemade version)
- 1/2 c. milk
- 1 egg
- olive oil or butter
- 1/2 of a 14.5oz. can chopped carrots
- 3/4 of a 14.5oz can red potatoes (I use all but three of the small potatoes in the can)
- 1/2 of a 15-oz can peas
- 1 each small red, orange, and yellow peppers, sliced
- 3 scallions, chopped
- Bring water to a boil in a medium-sized sauce pan. Whisk in cream of chicken soup mix and dehydrated onion, reduce heat and let simmer 15 minutes.
- In a mixing bowl, mix the baking mix, the milk, and the egg. Set aside.
- Pre-heat oven to 400F.
- Heat a skillet over medium heat, add enough olive oil or butter, and sweat sliced bell peppers until they’re tender, about 5-8 minutes.
- Add the diced chicken, canned peas, carrots, and potatoes to the pan with the peppers and stir till everything is warmed through. (I deglazed the pan with a little white wine at this point.) Add the cream of chicken soup to the pan and stir to combine. (You will have leftover soup to use in something else.)
- Pour the chicken mixture into a greased stoneware, glass, or metal pie pan. Pour the biscuit batter over the top of the mixture in the dish.
- Bake 25-30 minutes or until golden brown.
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