Easy Chicken and Dumplings/Pot Pie

By angielaine

Ingredients

• 3 Large Carrots, peeled and diced
• 1 Medium Whit Onion, diced
• 3 Celery Stalks, diced
• Whatever you want to add – Peas, Corn, Lima Beans...
• 3 Boneless-Skinless Chicken Breasts, cut into 1-inch cubes
• 1 Can Cream of Chicken Soup
• 2 Cups Chicken Broth
• 1 Tbsp Herbs such as Oregano, Basil, or Italian Seasoning
• 1-10 count Refrigerated Biscuits
• 1/4 Cup Flour

Preparation

Step 1

Toss chicken in flour, set aside. In skillet, sauté vegetables in butter or olive oil until tender over medium heat. Raise heat to medium-high and add chicken. Cook till browned on outside. Add soup and chicken stock along with herbs and mix well. Bring to a boil – simmer, covered for 15 minutes. Cut biscuits into quarters and place on top of chicken mixture. Cover and cook another 15 minutes or until biscuits are cooked through.