Chicken Pot Pie Reverse

Name: Chicken Pot Pie Reverse
Ingredients: PART 1; 1 tablespoon extra virgin olive oil; 1 cup onion, diced; 2 tablespoons minced garlic; 2 -3 boneless skinless chicken breasts; spices; PART 2; 10 ounces frozen mixed vegetables, thawed; 1 (10 3/4 ounce) can condensed cream of chicken soup; 1 cup sour cream; 1/2 cup milk; salt; pepper; PART 3; 1 cup cheddar cheese, shredded; 1 (12 ounce) can biscuits

16 ingredients

11 steps

Ingredients

PART 1
1 tablespoon extra virgin olive oil
1 cup onion, diced
2 tablespoons minced garlic
2 -3 boneless skinless chicken breasts
spices
PART 2
10 ounces frozen mixed vegetables, thawed
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
salt
pepper
PART 3
1 cup cheddar cheese, shredded
1 (12 ounce) can biscuits

Directions

1

For part 1,saute diced onions and minced garlic in olive oil until onions are soft. Place in a bowl to the side.
2

Pan-sear chicken with spices to taste until cooked all the way through.
3

Cube chicken into bite-size pieces. Place in same bowl to the side.
4

For part 2, combine all ingredients in an 11x7 casserole/baking dish. Mix until well blended.
5

Add chicken, onions and garlic. Mix well.
6

Bake at 375F for 10-15 minutes.
7

For part 3, remove dish from oven and sprinkle shredded cheese over the top.
8

Place uncooked biscuits, slightly flattened, to cover the top of casserole.
9

Bake at 375F for another 20-25 minutes, or until biscuits turn golden brown.
10

Check to make sure the bottoms of biscuits are cooked, without overcooking the tops.
11

Let cool to thicken, and serve. Enjoy!