1
lb rotisserie chicken meat, cut into bite sized pieces
1/4
teaspoon ground black pepper
1
cup frozen hash brown potatoes
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Steps
1
Preheat oven to 350° F. In a large sauté pan, cook onions until translucent.
2
Add the chicken broth and bring to a boil.
3
While broth is heating, place potatoes and peas in a microwave-safe bowl. Cover and cook on high for 4 minutes.
4
Microwave Valley Fresh™ Steamers™ according to package directions.
5
Add the chicken pieces, peas and potatoes, Valley Fresh™ Steamers™ to the broth.
6
Place flour in a separate small bowl. Gradually add the milk to the flour, whisking until well-combined.
7
Stir in the milk and flour mixture into the broth, chicken and vegetables. Add thyme, rosemary, salt and pepper. Return to boil and cook for 2-3 minutes, until thickened, stirring constantly.
8
Coat a deep dish pie pan (or 11 x 17 baking pan) with cooking spray and pour in the chicken and vegetable mixture.
9
Open the biscuits, separate and place them on top of chicken mixture.
10
Bake for 18-22 minutes at 350° F until biscuits are golden brown. Remove from oven and serve immediately.
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No nutrition information available for this recipe
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