Slow-Cooked Chicken and Vegetable Pot Pies

Name: Slow-Cooked Chicken and Vegetable Pot Pies
Yield: 4
Ingredients: 1 1/4 lb boneless skinless chicken thighs, cut into 1-inch pieces; 1 package (.87 oz) roasted chicken gravy mix; 1 cup ready-to-eat baby-cut carrots, cut in half lengthwise; 1 jar (4.5 oz) 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 32-oz package), thawed; 1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed; 1/8 teaspoon pepper; 4 Pillsbury® Grands!® Frozen Buttermilk Biscuits; 2 teaspoons milk; 1/2 teaspoon dried thyme leaves

Slow-Cooked Chicken and Vegetable Pot Pies was pinched from <a href="http://www.pillsbury.com/recipes/slow-cooked-chicken-and-vegetable-pot-pies/75033dd0-5ab9-49cb-a9a7-e045bd7fdd4e" target="_blank">www.pillsbury.com.</a>

"Looking for a hearty dinner? Enjoy this pot pie made using chicken and Pillsbury® Grands!® Frozen Buttermilk Biscuits and Green Giant® vegetables - a delightful meal...."

INGREDIENTS

•

1 1/4 lb boneless skinless chicken thighs, cut into 1-inch pieces

•

1 package (.87 oz) roasted chicken gravy mix

•

1 cup ready-to-eat baby-cut carrots, cut in half lengthwise

•

1 jar (4.5 oz) 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 32-oz package), thawed

•

1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed

•

1/8 teaspoon pepper

•

4 Pillsbury® Grands!® Frozen Buttermilk Biscuits

•

2 teaspoons milk

•

1/2 teaspoon dried thyme leaves

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes