Enough for a family! Fills a 9X13 baking pan, and sometimes more.
In saucepan, combine:
1 cup sliced carrots
1 cup frozen peas
1 cup frozen corn
2 cups cubed potatoes
1/2 cup chopped celery
2 cups chicken broth
(feel free to alter the veggies, just aim for the same measurements. Try mushrooms, green beans, broccoli, eggplant, etc.)
Bring to simmer, cook just until veggies lose their crunch – about 10 minutes. Turn off heat. Remove veggies to large bowl, reserving broth (you’ll use this later).
In large frying pan, combine:
1/2 cup butter
2/3 cup chopped onion
2-3 chicken breasts, cubed (about 1.5 pounds)
Cook until chicken is no longer pink and onions are translucent. Remove chicken & onions to same bowl as veggies, reserving buttery liquid (don’t worry if bits of onion remain, that’s fine). Keep liquid in pan, and to this add:
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 tsp poultry seasoning
1/2 tsp thyme
1 tsp sage
reserved broth, plus enough additional broth to equal 2 ½ cups
2/3 cups flour, mixed into 1 ½ cups milk
1 can cream of chicken condensed soup
Bring to simmer, stirring so it doesn’t clump. Mix in with veggies / chicken. I told you to use a big bowl. Transfer to 9X13 deep dish baking pan. Note: there should be at least 1” of room in the pan, if not then use a pie pan for the extra filling. Dinner tomorrow!
Mix up a batch of Bisquick biscuits or your favorite from-scratch recipe. Roll out and cut into 9-12 squares or circles. Place on top of veggie/chicken mixture in desired arrangement. (if you are using two pans for the filling, just double the biscuits as well)
Bake at 400* F for 30 – 45 minutes, or until biscuits are golden brown and the whole thing is bubbly.
Serve and enjoy!