Chicken Pot Pie
Angela BrownWalnut Ridge, AR
Season to taste before topping with biscuits.
2 c. chicken, cooked and chopped
15-oz. can mixed vegetables, drained
2 10-3/4 oz. cans cream of chicken soup
1 c. milk
10-oz. tube refrigerated biscuits
Combine first 4 ingredients together; place in an ungreased 3-quart casserole dish. Bake at 400 degrees for 20 minutes. While baking, slice biscuits into quarters; set aside. Remove dish from oven and stir. Arrange biscuit pieces on top of hot chicken mixture; bake until golden about 15 minutes. Makes 6 servings.
From 5 Ingredients or Less Cookbook
By Gooseberry Patch
Angela BrownWalnut Ridge, AR
Season to taste before topping with biscuits.
2 c. chicken, cooked and chopped
15-oz. can mixed vegetables, drained
2 10-3/4 oz. cans cream of chicken soup
1 c. milk
10-oz. tube refrigerated biscuits
Combine first 4 ingredients together; place in an ungreased 3-quart casserole dish. Bake at 400 degrees for 20 minutes. While baking, slice biscuits into quarters; set aside. Remove dish from oven and stir. Arrange biscuit pieces on top of hot chicken mixture; bake until golden about 15 minutes. Makes 6 servings.
From 5 Ingredients or Less Cookbook
By Gooseberry Patch
