Brunswick Chicken Pot Pie

By PattiB

Ingredients

• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 6 skinned and boned chicken breast halves
• 1/4 cup oil
• 1 cup chopped onion (optional)
• 1 (10 1/2 oz ) can condensed chicken broth, undiluted
• 1 (14 1/2 oz) can stewed tomatoes, drained
• 1 (11 oz) can whole kernel corn, drained
• 1 (11 oz) can peas, drained
• 3/4 tsp dried whole thyme
• 1 (10 oz) refrigerated biscuits
• KITCHEN EASE: 5 (5 oz) cans chunk chicken may be substituted for cooked chicken.

Details

Servings 6

Preparation

Step 1

Combine first 3 ingredients; coat chicken in flour mixture shaking off excess

Pour oil into a large skillet over medium high heat. Cook chicken 7 to 10 minutes or until done, turning once. Remove from heat; let cool enough to handle. Shred chicken. Set aside

Saute onion in pan drippings until tender, about 5 minutes. Add chicken broth, tomatoes, corn, peas, and thyme to skillet; cover and simmer 15 minutes. Stir in chicken (add any extra four to help thicken gravy).

Pour vegetable mixture into a baking dish.

Cut biscuits into quarters and arrange in a decorative fashion over casserole.

Bake at 375 degrees for 15-20 minutes or until biscuits are golden.