Now that school is back in session, we are starting to have visions of the warm comfort foods that just scream fall is here. However, back to school also means homework, after school activities, and everything else that comes with a new school year. This recipe gives the flavors of fall without hours of cooking. As Mac Mom continues to work from home, we were able to make this in steps throughout the day when there was a free moment making even better use of our time.
Ingredients
1 lb. cooked chicken breast
1 tablespoon butter
16 oz frozen mixed vegetables
1 tablespoon flour
1 cup chicken broth
2 cups self-rising flour
1 Tablespoon Italian seasoning
¾ cup cold milk
Directions
- Chop chicken into small, bite-size pieces, set aside
- Melt butter into a pan
- Whisk in flour and cook until bubbly
- Slowly whisk in broth
- Cook until bubbly and thick; stirring occasionally
- Stir in frozen vegetable and cover
- Cook 6 minutes until vegetables are thawed
- Add chicken and stir
- Pour chicken mixture into casserole dish
- Preheat oven to 450
- Combine flour and Italian seasoning in a large bowl
- Slice cold butter into small pieces. Combine with pastry cutter until pea size balls form. If you don’t have a pastry cutter, use two forks or a food processor
- Stir in milk
- Scoop out about ½ cup dough, roll into ball and then flatten into a disk.
- Put biscuit on top of chicken mixture. Repeat using all dough, about 6 biscuits
- Bake 15 minutes
- Enjoy
