Chicken and Dumplings Pot Pie

Name: Chicken and Dumplings Pot Pie
Prep time: 10 min
Total time: 55 min
Ingredients: 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces; 1 package Chicken Helper™ chicken & dumplings; 1 1/2 cups frozen mixed vegetables; 1 1/2 cups frozen diced hash brown potatoes; 1 cup milk; 1 tablespoon margarine or butter; 1 1/2 cups water; 1 teaspoon parsley flakes

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Prep Time: 10 minutes

Total: 55 minutes

Servings: 6

Author : Betty Crocker Kitchens

Ingredients

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1 pound boneless, skinless chicken breasts, cut into 1-inch pieces1 package Chicken Helper™ chicken & dumplings1 1/2 cups frozen mixed vegetables1 1/2 cups frozen diced hash brown potatoes1 cup milk1 tablespoon margarine or butter1 1/2 cups water1 teaspoon parsley flakes

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Instructions

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Step 1

Heat oven to 375°F. Stir Dumpling Mix and 1/2 cup milk in small bowl until soft dough forms. Set aside.

Step 2

Melt margarine in 10-inch skillet over high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outside turns white. Stir in water, 1/2 cup milk, Gravy Mix, frozen vegetables and frozen potatoes. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole. Drop dumpling dough by spoonfuls onto chicken mixture; sprinkle with parsley flakes.

Step 3

Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes before serving.