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Introduction:
We’ve all been there—tired of kitchen hacks that don’t quite work, or recipes that take too much time. After trying countless shortcuts and tricks, I finally found something that truly makes life easier. This simple but effective hack not only saves time but guarantees a delicious result every single time. Whether you're in a rush or just want a hassle-free meal, this will be your go-to solution!
Ingredients:
2 cups cooked chicken (shredded or cubed)
1 cup frozen mixed vegetables (peas, carrots, corn)
1 cup low-sodium chicken broth
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 cup pre-made biscuit dough (or crescent roll dough)
Optional: shredded cheese for topping
Preparation:
Sauté the Veggies and Chicken: Heat olive oil in a large pan over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Then add the shredded or cubed chicken and cook until heated through.
Add the Vegetables and Broth: Stir in the frozen mixed vegetables and chicken broth. Bring to a simmer and let it cook for about 5 minutes, or until the vegetables are tender.
Season the Mixture: Add thyme, black pepper, and any other seasonings you like. Adjust salt and pepper to taste. Stir everything well to combine.
Top with Dough: Roll out the biscuit or crescent roll dough and cut it into small rounds. Arrange the dough pieces on top of the chicken and vegetable mixture, covering the surface.
Cook the Dish: Cover the pan with a lid and cook on low heat for 12-15 minutes, or until the dough is golden brown and cooked through. If you like a cheesy twist, sprinkle shredded cheese over the dough in the last 3 minutes of cooking.
Serving and Storage Tips:
Serving: Serve this comforting one-pan meal straight from the skillet, topped with a drizzle of extra chicken broth or gravy if desired.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop for best results.
Variant:
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