Recipe by Busy Mom
"This homey comfort-food chicken and veggie dish features easy-prep Cheddar biscuits."
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chopped red potatoes
coarsely chopped carrots
coarsely chopped onion
coarsely chopped celery
1 (4 ounce) can
sliced mushrooms, drained
crushed dried thyme
crumbled dried sage
ground black pepper
quick-cooking tapioca, crushed
bone-in chicken thighs, skin removed
1 2/3 cups
shredded Cheddar cheese
1 (3 ounce) package
cream cheese, cubed
I made this nearly as written, and according to my family, we have a "keeper." I did not add the peas only because I didn't have them on hand, and I did substitute lower-fat cream cheese. I subsituted 1/3 cup of the chicken broth with home made white wine because I wanted to use it up. I had chicken breasts on hand, and since we like white meat better, we would not use thighs. I think these changes were insignificant, however, to the overall flavor. This wasn't overly rich, and we liked the choices of herbs; it didn't have that "dried dressing mix" flavor of similar recipes. There wasn't too much preparation, and it was easy. I will make this again. Thanks for a great recipe!
Followed the recipe pretty faithfully and I thought it was definitely good, but way too heavy on the herbs for me. The thyme and sage just completely overpowered any other flavor to this. I would recommend halving them or trying your own blend. And yes basically this comes out as chicken pot pie without the crust (that's what the biscuits are for) :)
We loved it!!!! It was so yummy, we will make it again for dinner!!
The chicken dish iteself was very good. I added a little sherry because our family likes the flavor. But the biscuits were not something I would make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Cheddar Biscuits
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 170
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