Chicken Biscuit Potpie
This hearty chicken potpie recipe with biscuits takes just 10 minutes to assemble before you can pop it into the oven. Dovetailing Tip: Use the baked chicken from day 2 for today’s pot pie recipe.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 189
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 189
1 2/3 cups frozen mixed vegetables, thawed
1 1/2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 teaspoon dried thyme
1 cup biscuit/baking mixes
1/2 cup whole milk
1 large egg
Directions:
Preheat oven to 400°. In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture.
Bake until topping is golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes.
Source: tasteofhome.com
Bake until topping is golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
