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How To Upgrade Chicken Pot Pie. Substitute a portion of the cream or milk in your recipe with an equal amount of sour cream. A good rule of thumb is about 1/4 cup of sour cream for every 3/4 cup ...
Just slap two store-bought pie crusts onto a baking sheet, top with some cheese and parsley, and bake. Once they're golden and crisp, I like to break them into sort of rustic crackers to dunk into ...
How To Upgrade Chicken Pot Pie. Substitute a portion of the cream or milk in your recipe with an equal amount of sour cream. A good rule of thumb is about 1/4 cup of sour cream for every 3/4 cup ...
Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Stir the soup and vegetables in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the biscuits.
1. Stir the soup, milk, thyme, black pepper, vegetables and chicken in a shallow 3-quart baking dish. 2. Bake at 400°F. for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Arrange the biscuits over the chicken mixture. 3. Bake for 15 minutes or until the biscuits are golden brown.
Bake for 30 to 35 minutes or until the pastry is golden brown. Remove from the oven and let sit for 5 minutes before serving. Use a spoon to scoop out the chicken mixture, topping each serving with a piece of pasty. Recipe from Chicken and Egg by Janice Cole/Chronicle Books, 2011.
COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until blended. Add broth and vegetables; stir.
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