HEB has some really great Chicken deals this week!
Boneless, Skinless Chicken breast on sale for $1.47 per lb. No Limit!
Whole Chicken Breast with skin and bones for $1.00 per lb. No Limit!
To celebrate this great find, it looks like Chicken Pot Pie is in order. Here is a simple recipe I have come up with that is quick and yummy. Let me know if you give it a try, and if you have any modifications that you think would taste even better.
I prepare these in small 4.5 round mini bake wear dishes, the type you would use for creme brulee.
1 lrg. chicken breast cooked and diced
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 cup frozen corn
1 cup frozen brocclli
1 container Philidelphia Cooking Cream Cheese (any flavor)
1 can Pilsbury flaky layered bisquits
This makes 8 small pot pies.
Mix the first 7 ingredients into a pot and simmer.
Leftover potatoes or veggies can be tossed in the pot.
Simmer for 30 minutes until melded together.
You can add just about anything you like.
Pre-heat your oven to the temperature on the biscuits can.
While the filling is cooking, tear the biscuits in half, and lay one half in the bottom of each dish.
Once your filling is ready, spoon into the dish, on top of the biscuit half.
Then, with your hands, gently shape the other half of the biscuit to cover the top of the dish. It works best if it goes over the edges of the dish a bit to seal in the food. Cook until golden brown and then let sit for about 5 minutes before serving.
This has become a family favorite in our home.
Enjoy your chicken…and stay in the Zone!