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Chicken and Ham Pot Pie Recipe

   
 

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     Chicken and Ham Pot Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   20 min.

Ingredients
1 (7.5 oz) package refrigerated buttermilk biscuits
1 T. butter
1 pound chicken thighs, cleaned and cut into 1 inch cubes
1 (8 oz) ham steak, cut into 1/2 inch cubes
2 garlic cubes, minced
1 onion, chopped
1 (10 oz) package frozen mixed vegetables
1 c. fat free reduced sodium chicken broth
1 t. dried thyme
 
1/2 t. pepper
2 T. cornstarch
3/4 c. low-fat milk

Instructions
Preheat the oven to 400. Prepare the biscuits according to package directions
Meanwhile, melt the butter in a large nonstick skillet over medium-high heat. Add the chicken and ham; cook, stirring occasionally, until the chicken is almost cooked through, about 6 minutes. Add the garlic, onion, and mixed vegetables. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Stir in the broth, thyme, and pepper; cook 2 minutes.
Blend the cornstarch with the milk in a small bowl, and stir into the skillet. Bring the mixture to a boil and cook, stirring constantly until thickened, about 1 minute. Top the skillet with the biscuits and serve.
Serving Suggestions
with salad


Originally Submitted
1/24/2009





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