1 pound boneless skinless chicken breast
2 tablespoons butter
1 package chicken gravy mix
1 cup milk
1/2 cup sour cream
3-4 cups mixed vegetables (about 1 pound bag frozen mixed vegetables)
1 can (4 oz.) sliced mushrooms, un-drained *
salt and pepper to taste
1 can (10-12 oz.) refrigerator biscuits
1/2 cup grated cheese
Cut chicken into bitesize pieces (placing chicken in freezer for 20-30 minutes firms it
up and makes it easier to cut). Place meat in a deep 10 inch dutch oven or heavy
pan (oven proof). Brown chicken in butter, on medium to medium high heat, until it
is no longer pink inside (approximately 6-10 minutes).
Pot Pie Version
Pre-heat oven to 400 degrees.
Combine milk and gravy mix. Add mix to chicken, stirring constantly, bring to a boil.
Stir in sour cream, mushrooms, and vegetables. Salt and pepper to taste. Bring to a
boil, cover and simmer 5 minutes, stirring occasionally. Open refrigerator biscuits
and arrange on top of chicken mixture. Do not cover. Place in hot oven and bake
for 10-15 minutes or until biscuits are golden brown and chicken stew is bubbly.
Sprinkle with cheese.
Chicken Dumpling Version
Combine milk and gravy mix. Add gravy to chicken, stirring constantly, bring to a
boil. Stir in sour cream, mushrooms, and vegetables. Salt and pepper to taste. Heat
through. Arrange biscuits on top of chicken stew. Cover with a tight lid, reduce heat
to low and cook on stove-top for 10-15 minutes. Sprinkle with cheese (and a little
paprika, if desired, for color garnish).