- 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)
Directions
- 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.
- 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.
- 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.
- Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.
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