This Biscuit-Topped Chicken Skillet Pie is one of the more delicious ways we know of to use leftover chicken breasts. (Leftover turkey works too!)
What You Need
Original recipe yields 6 servings
1 lb. boneless skinless chicken breast s, cut into 1-inch pieces
1 pkg. (16 oz.) frozen peas and carrots, thawed, drained
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
6 oz. VELVEETA®, cut into 1/2-inch cubes
1/2 cup milk
1 cup all-purpose baking mix
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Let's Make It
Heat oven to 375ºF.
Cook chicken in large ovenproof skillet sprayed with cooking spray on medium heat 5 to 7 min. or until no longer pink, stirring frequently Stir in next 3 ingredients.
Beat egg and milk in medium bowl with whisk until well blended. Add baking mix; stir just until moistened. Pour over chicken mixture in skillet.
Bake 25 to 30 min. or until golden brown.
This is a great way to use leftover cooked chicken or turkey. Just chop it up and substitute it for the cooked chicken in this easy-to-make recipe.
Add 1/2 tsp. dried thyme leaves to the cooked chicken along with the vegetables, soup and VELVEETA.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.