Chicken Pot Pie
- 1 tablespoon olive oil
- 1 pound chicken breast, cut into small pieces
- minced onion
- 1 package (16 ounces) frozen mixed vegetables
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon black pepper
- 2 cans (10 3/4 ounces each) cream of chicken soup
- 1 package (11 ounces) refrigerated breaksticks (12 breadsticks)
Preheat oven to 350 degrees F. Heat oil in large skillet over medium heat. Add chicken and minced onion (to taste); cook and stir until chicken is no longer pink. Stir in vegetables, thyme and pepper. Cook 5 minutes until vegetables are thawed. Stir in soup. Cook 5 minutes or until heated through. Spoon mixture into 13×9-inch casserole. Pull and stretch breadsticks to lengthen, pressing ends together if necessary to reach across baking dish. Arrange breadsticks in lattice pattern. Bake 15 to 20 minutes or until breadsticks are golden.
Note: Mixture must be hot when spooned into casserole or breadsticks will become gummy on the bottom.