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Chicken and Vegetable Pot Pies Recipe

   
 

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     Chicken and Vegetable Pot Pies

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   7 hours 40 mins

Ingredients
1 1/4 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 (.9oz) pkg roasted chicken gravy mix
1 cup fresh baby carrots, cut in half lengthwise
1 (4.5oz) jar Green Giant Sliced Mushrooms, drained
1 cup chicken broth
1/4 cup dry white wine or water
2 cups frozen southern-style cubed hash brown potatoes (from 32oz pkg.) thawed
1 cup frozen sweet peas, thawed
1/8 teaspoon pepper
 
4 Pillsbury Home Baked Classics Frozen Buttermilk Biscuits (from 25oz pkg.)
2 teaspons milk
1/2 teaspoon dried dill weed or thyme

Instructions
Place chicken in 3 1/2 to 4-quart slow cooker. Sprinkle with gravy mix; mix lighly to coat. Top with carrots and mishrooms. Pour broth and wine over top.
Cook; cook on low setting for 5 to 7 hours.
About 30 minutes before serving, add potatoes, peas and pepper to chicken mixture; stir gently to mix. Increase heat setting to high; cover and cook an additional 25 to 30 mins or until peas are tender. Meanwhile, heat over to 375F. Place frozen biscuits on ungreased cookie sheet. Brush tops with milk; sprinkle with dill weed. Bake as directed on package.
To serve, spoon chicken mixture into individual serving bowls. Top each with biscuit.


Originally Submitted
3/15/2008





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