Stuffed Chicken Pot Pie
Featured Pinch Tips Video
- boneless chicken breast
- 2 15oz can(s)
- veg.all, drained
- 1 10.5 oz can(s)
- cream of chicken
- 1/2 tsp
- 1/4 tsp
- 0.3 oz pkg
- recipe inspirations rosemary roasted chicken with poatatoes by mccormick
- grands biscuits
1Preheat oven to 375. Using a knife slice a pocket into each chicken breast.
2In a bowl add the two cans of veg.all and the cream of chicken soup, stir to combine.
3In a small bowl add the salt and pepper, and the seasonings from the McCormick package. Stir the seasonings together.
4Sprinkle chicken on both sides with seasoning. sprinkle two teaspoons of seasoning into veg.all mixture. Set rest of seasoning aside.
5Using a tablespoon stuff each chicken breast with a tablespoon and a half of veg.all mixture. Secure chicken with tooth picks. Set rest of veg.all mixture aside.
6Place chicken in a sprayed dish and cover with foil. Bake for 45 minutes.
7Meanwhile take each biscuit and press them flat and roll them out to fit around chicken breast.
8chicken will be hot!! Remove tooth picks from chicken. Carefully lay a chicken breast on each biscuit and wrap around chicken. Lay folded side down on a sprayed cookie sheet. Sprinkle the rest of seasonings onto each biscuit. Bake 15 minutes longer.
9Heat the rest of veg.all mixture in a sauce pan and serve over stuffed chicken!