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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 ...
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 ...
If chicken pot pie excites you, but pie crust intimidates you, you’ve arrived at the perfect recipe. Classic chicken pot pie filling is baked into a stress-free casserole and, best of all ...
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.
2 cup reduced-sodium chicken broth; 2 cup sliced mushroom; 12 oz small red potato, unpeeled, diced; 1 cup halved and sliced carrot; 1 tbsp chopped fresh rosemary; 1 / 2 tsp kosher salt; 1 / 4 tsp freshly ground pepper; 3 cup chopped cooked chicken; 3 / 4 cup frozen baby pea
Preheat oven to 400 degrees. In a large pot, melt the butter over medium high heat. Add onion, carrot and sweet potato. Cook until soft, about 8 minutes.
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.
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.