Ingredients:
- 1/2 cup flour, all-purpose
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 boneless chicken breast halves, without skin
- 1/4 cup butter
- 1 cup onion, chopped
- 1 can (10 1/2 ounces) condensed chicken broth
- 1 can (14.5 ounces) stewed tomatoes, drained
- 1 cup corn kernels, frozen thawed
- 10 ounces frozen baby lima beans, thawed
- 1 1/2 teaspoons dried leaf thyme
- 10 ounces refrigerated buttermilk biscuits
Preparation:
Combine first 3 ingredients; coat chicken in flour mixture shaking off excess.Melt butter in a large skillet over medium-high heat. Cook chicken for 10 to 12 minutes or until done, turning once. Remove from heat; let cool enough to handle. Shred chicken and set aside.
Sauté chopped onion in pan drippings until tender, about 4 to 6 minutes. Add chicken broth, tomatoes, corn, beans, and thyme to skillet; cover and simmer 15 minutes. Stir in chicken.
Pour vegetable mixture into a 12x8-inch baking dish or casserole.
Cut biscuits into quarters and arrange over chicken mixture. Bake at 375° for 15 to 20 minutes or until biscuits are nicely browned.
More Chicken Pie Recipes
Chicken Tamale Pie
Quick Chicken Pot Pie
Southern Chicken Pot Pie
Deep Dish Chicken Pot Pie
Brunswick Chicken Pot Pie
Chicken Pot Pie
Chicken Pot Pie with Ham
Chicken Pot Pie with Sour Cream Biscuits
Dishpan Pie
Chicken and Rice Index
Chicken Casseroles
Chicken Pies
Baked Chicken
Chicken Breast Recipes
Chicken Recipes
Chicken and Dumplings
Chicken Spaghetti
Slow Cooker Recipes | Casseroles | Main Recipe Index
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