This “chicken” Veggie Pot Pie is meatless comfort food in a bowl!
INGREDIENTS
- 1 onion, diced
- 10 cloves of garlic, minced
- 2 (10 oz each) bags of frozen mixed vegetables (mine was corn, carrot, peas, green beans)
- 10 oz cream of mushroom soup
- 3/4 cup vegetable broth
- 3/4 cup 2% milk
- 1 cup freshly grated sharp cheddar cheese
- 2 teaspoons sage
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 container (10 oz) refrigerated meatless chick’n strips
- 1 container ready to bake biscuits (8 count)
INSTRUCTIONS
- Add garlic, onion, and 1 teaspoon of olive oil to a large skillet
- Saute on medium heat for 10 – 15 minutes stirring often, until onion is translucent
- Add frozen veggies, cream of mushroom, vegetable broth, chick’n strips, and milk to the skillet
- Heat an additional 5 minutes
- Add cheese, sage, thyme, oregano, salt, and pepper and heat until hot, around 5 more minutes
- Taste and adjust seasonings if necessary
- Preheat oven to 350 degrees
- Place biscuits spread out on a cookie sheet
- Transfer skillet mixture to a small casserole dish
- Place biscuits on the top rack and the pot pie filling on the bottom rack
- Bake for 15 – 20 minutes, and flip the biscuits half way through
- Remove from oven and place biscuits on top of pot pie filling
SOURCE: Build Your Bite
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