Dutch Oven Chicken Pot Pie 

Prep time: 5 minutes 

Cook time: 33 minutes

Total time: 38 minutes 

Serves: 8

Ingredients:

• 2 tablespoons Olive Oil
• 2 (12.5-ounce) cans Canned Chicken Breast, drained
• 1 (10-ounce) package Steamin’ Easy Mixed Vegetables, cooked and drained
• 1/4 cup All-Purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 cup Food Club Chicken Broth
• 1/2 cup Half & Half
• 1/2 cup Whole Milk
• 1 (7.5-ounce) can Homestyle Jumbo Biscuits
• 1 cup Shredded Mild Cheddar Cheese
• Chopped fresh parsley, for garnish

Method:

1. Preheat oven to 375°F. Heat oil in a Dutch oven over medium heat. Add chicken breast
   and mixed vegetables, and cook until warmed, about 2-3 minutes.
2. Sprinkle with our, salt and pepper, and cook until lightly toasted, about 1 minute. Slowly
   pour in chicken broth, half & half, stirring constantly until smooth.
3. Bring mixture to a simmer and cook until slightly thickened, about 5 minutes. Remove
   from heat. Top chicken mixture evenly with biscuits and sprinkle with cheese. \
4. Cover and bake until biscuits are golden-brown and cheese is melted, about 20-25 minutes.
   Garnish with parsley and serve.

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