Chicken Pot Pie Reverse

• PART 1
• 1 tablespoon extra virgin olive oil
• 1 cup onion, diced
• 2 tablespoons minced garlic
• 2 -3 boneless skinless chicken breasts
• spices
• PART 2
• 10 ounces frozen mixed vegetables, thawed
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• salt
• pepper
• PART 3
• 1 cup cheddar cheese, shredded
• 1 (12 ounce) can biscuits

1. For part 1,saute diced onions and minced garlic in olive oil until onions are soft. Place in a bowl to the side.
2. Pan-sear chicken with spices to taste until cooked all the way through.
3. Cube chicken into bite-size pieces. Place in same bowl to the side.
4. For part 2, combine all ingredients in an 11x7 casserole/baking dish. Mix until well blended.
5. Add chicken, onions and garlic. Mix well.
6. Bake at 375F for 10-15 minutes.
7. For part 3, remove dish from oven and sprinkle shredded cheese over the top.
8. Place uncooked biscuits, slightly flattened, to cover the top of casserole.
9. Bake at 375F for another 20-25 minutes, or until biscuits turn golden brown.
10. Check to make sure the bottoms of biscuits are cooked, without overcooking the tops.
11. Let cool to thicken, and serve. Enjoy!

extra virgin olive oil, onion, garlic, chicken breasts, mixed vegetables, condensed cream, sour cream, milk, salt, pepper, cheddar cheese, biscuits

Taken from www.food.com/recipe/chicken-pot-pie-reverse-331978 (may not work)