Y’all I am so ready for fall! Even the dinners I’m making SCREAM fall! Remember this goodie that I made in August (yes, I know that’s still summer). Here is another dinner that’s all creamy and full of comfort-food goodness and perfect as the leaves start to turn and the weather takes on a bit of chill.
I’ve been making this meal for a while. Part of me hates that I use the biscuits that you can buy in the pop can at the store (I really try and limit processed foods) but you can’t beat the convenience!
This meal comes together pretty quickly (especially since I use the crock pot to cook the chicken) and there is certainly enough for our family plus a lot of leftovers!
- Shredded Chicken Breast (I cook 1.5lbs in the crock pot in chicken stock, garlic and thyme and then shred)
- 2 16oz bags of frozen mixed vegetables
- 1 TBSP Extra Virgin Olive Oil
- 1 tsp dried thyme
- 1/2 cup all purpose flour
- 2 cups chicken broth
- 3/4 cup milk ( I use 1%)
- Salt and Pepper, to taste
- 1 package of biscuits (I use Pillsbury Grands!)
Preheat the oven to 375 degrees
Heat the olive oil over medium high heat and add the frozen vegetables
Once they are warmed, add the thyme and a bit of salt
Sprinkle the flour over the veggies and stir to coat and cook about 1 minute.
Add the broth and milk and stir until thickened (usually about 5-6 minutes)
Remove from heat, stir in the chicken, taste for seasoning and then pour into a 9×13 prepared baking dish.
So usually I put the raw biscuits on top and cook for around 40 minutes BUT I didn’t give myself enough time the night I made this so I cooked the biscuits at the temperature on the package for 1/2 the time suggested on a baking sheet. Then I transferred them to the top of the chicken and veggie mix and baked for another 10 or 12 minutes at 375 (until golden).
This is a family favorite – I make it a few times per month throughout the year. The biscuits aren’t awesome left over but we don’t mind the at all!