Chika-pot, chika-pot, chicka-pot-piiieee!  Yesterday, I came home from the office with the full intention of creating my own chicken pot pie recipe.  After checking the mail, I saw that I had my new Pillsbury magazine waiting for me.  Wouldn’t you know that this month the title of the magazine was Pot Pies & Casseroles.  I flipped through and realized I couldn’t make a single pot pie they had listed because I was missing one ingredient or another.  So I was back to the drawing board, or cutting board as it would have it.  Here was my yummy creation. 

I cut up one skinless, boneless chicken breast into 1”x1” bite sizes (that is all I had defrosted – two would have been better).  I salted and peppered the chicken and added it to a med-high skillet with a little vegetable oil.  I cooked the chicken for about 4 minutes and then pulled it out draining it on a paper towel.  I drained and rinsed a can of diced new potatoes and threw those in the hot skillet.  I cooked them for a minute or two to brown a little and then I added about 1 cup of frozen veggies.  For my veggies I had the carrots, peas, lima beans, green beans and corn mixture but any combination of a pea and carrot mix will work for this recipe.  I stirred those for a short minute.  Then in a bowl I whisked together one can of cream of chicken and herb soup with 1/2  cup of milk. When I thought the mixture looked thin enough, I added it to the skillet.   I returned the chicken to the skillet and added a tablespoon of freshly chopped parsley and 1 1/2 tablespoons of my Italian Seasoning (recipe on this site). I seasoned with salt and pepper. I let the mixture bubble slightly and then I divided it into 6 small ramekins.  I opened a can of Pillsbury flaky biscuits and tugged them each slightly so they would cover the majority of the ramekin. I then brushed the tops of the biscuits with a tiny bit of butter and sprinkled a little more Italian seasoning on top. I baked them in a 375 degree oven for 15 minutes. The biscuits came out high and crispy with a wonderful flavor.  I suppose you could leave all of the mixture in your skillet and put all the biscuits on top to bake and this could be a one-dish meal.  I would definitely make sure that the biscuits are cooked all the way through the sauce mixture and aren’t still raw in the middle. Also, please be sure to use a oven-safe skillet… plastic melts in a hot oven. 

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