Tuesday, February 10, 2009

Biscuit-Top Chicken Pot Pie

Sorry I forgot a photo! This one is great for using up leftover veggies or canned & frozen veggies. And it's a 1-dish meal so there's just a little clean-up! This meal doubles well, just increase cooking time by 5-10 minutes each baking time.

Biscuit-Top Chicken Pot Pie

Stir until combined in 9x13" casserole dish:
2 cans cream of broccoli soup
1 cup milk
dash of pepper
1/4 tsp dried thyme

Stir into soup mixture:
2 cups cooked & cut-up chicken (leftover chicken or rotisserie chicken works great!)
4 cups pre-cooked veggies your family likes - we use broccoli, potatoes, carrots, corn, & peas(frozen veg, cooked - or - canned veg, drained - or - leftover veggies in your fridge all work well)

Bake 15 minutes in preheated 400* oven.

Meanwhile, cut into quarters:
1 pkg refrigerated biscuits

After 15 minutes, remove casserole from oven and stir soup/veggie/chicken mixture to distribute heat. Drop biscuit quarters on top.

Bake 15-20 minutes more, until biscuit pieces are browned & filling is bubbling.

Serve immediately.

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