- Serving Size: 4 – 6
- Preparation Time: 10 minutes
- Total Cooking time: 30 minutes
This is a very simple and extremely quick to make chicken pot pie recipe. Using biscuits (especially the canned type you find in the refrigerator section of your local grocery store) makes for a very rich and no fuss topping to a thick and hearty base of chicken and chopped fresh vegetables. For a variation, you may want to try using croissant rolls instead of biscuits.
|1||lbs||boneless skinless chicken breasts diced into ½” cubes|
|1/2||cup||yellow onion diced|
|2||cup||potatoes, diced (2 small potatoes)|
|4||oz||canned sliced mushrooms|
|15||oz||can condensed cream of celery soup|
|1||can||Grands style prepared biscuits (large can) or Croissant rolls|
Heat a large skillet over moderately high heat, add oil then chicken, garlic powder, salt and pepper, sauté 2-3 minutes then add carrots, celery, potatoes, and onion. Stir to coat evenly then add in the mushrooms and cream of celery soup. Stir in then add the milk, simmer 10 minutes or until potatoes are just tender. Pour into a 9×13 casserole pan and top with canned biscuits or croissant roll triangles (place triangles flat on top of pot pie base) place in a preheated 375 degree oven 15 minutes or until biscuit top is golden brown. Serve immediately.
Potatoes can fit right in as the base of a quick, high-protein, low-fat and totally gluten-free breakfast sandwich. Add eggs to the hash brown mixture and include a slice of ham and creamy avocado on the sandwich to create a meal packed with 29 grams of protein per serving.
Serves: 5 (10 sliders)
Prep time: 10 minutes
Cook time: 8 minutes
|20||ounce||package shredded hash browns|
|1/2||cup||shredded mozzarella cheese|
|1/4||tsp||pure ground black pepper|
|2||tsp||olive oil, divided|
In a large bowl add hash browns, eggs, shredded cheese, pepper and salt. Mix the ingredients using your hands, making sure everything is well coated.
Add 1 teaspoon of olive oil to a large nonstick saute pan over low to medium heat. Grab a handful of the potato mixture, about 1/4 cup, and create a ball. Place it down on the pan and carefully pat it down to create a flat disc shape. Cook for 3 to 4 minutes and then flip it over and cook for an additional 3 to 4 minutes. Remove and place on a paper towel. Repeat until all hash browns have been used.
In a small bowl, mash the avocados and sprinkle with a little garlic salt. Place a spoonful of the mixture onto a hash brown stack. Top with half slice of Serrano ham and a slice of mozzarella cheese. Top it with another hash brown stack.
The versatile potato can be a healthy star on your breakfast menu. For more potato recipes, visit www.potatogoodness.com.