Wednesday, September 16, 2009

Easy Chicken Pot Pie

  • 3 Tablespoons butter, melted
  • 1 (16 oz.) can mixed veggies (any veggies that you want; we like celery, corn, potatoes & carrots)
  • 1 (5 oz.) can chicken chunks (you can also cook one chicken breast yourself and cut into bite-sized pieces)
    • If you cook your own chicken, I recommend Cavenders Greek Seasoning (you can get it at any grocery store) to sprinkle over the top
  • 2 cans cream of chicken soup
  • 1/2 cup milk (eyeball it to make sure it isn't too soupy; use 2% or, if you don't have it, use less 1% or skim)
  • salt and pepper (and any other seasonings) to taste
  • 1 can refrigerated biscuits (any brand works; I use the store brand)
  1. Preheat oven to 425 degrees F (220 degrees C). Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.
  2. In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add seasonings to taste. Bring to a boil.
  3. Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.
  4. Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.
adapted from

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