A quick pot pie dinner built on canned creamed vegetables, chicken, and biscuits. The medley does the heavy lifting here, so you just brown the meat, build a filling, and top with store-bought biscuits. Ready in under an hour from shelf and staples.

Serves 2. 45 minutes, 20 at the stove.

About 520 calories a serving, 31 g protein, 36 g carbohydrate, 28 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Cut 8 ounces chicken into 1-inch pieces, season with 1/4 teaspoon salt and 1/8 teaspoon pepper, and brown in the skillet about 5 minutes, stirring occasionally until edges are golden. The chicken should no longer be raw outside.5 min
2. Lower heat to medium, push chicken to the side, and add 1 minced garlic clove, cooking it for 30 seconds until fragrant. Sprinkle 1 tablespoon flour over everything and stir to coat; cook for 1 minute.1 min
3. Pour the contents of the 15 ounce can of vegetable medley into the skillet, including the liquid, and stir until the flour dissolves and the filling thickens slightly, about 2 minutes. Taste and adjust salt and pepper if needed.2 min
4. Arrange 4 refrigerated biscuits on top of the filling. Place the skillet in a 400°F [200°C] oven and bake until the biscuits are golden brown, about 15 minutes.15 min

Note Swap canned cream of chicken soup for half the vegetable liquid if you want a richer filling. Leftovers keep three days in the refrigerator. Serve with a green salad or steamed greens on the side to round out the meal.