Chicken in Every Pot Pie
Description
This hearty pie is baked in a 9x13-inch pan. Chicken and veggies are blended with cream of mushroom soup and chicken broth, topped with a biscuit crust, and then popped into the oven to bake until golden brown.
Ingredients
•
4 cups cubed, cooked chicken meat
•
1 1/2 cups chicken broth
•
1 1/2 cups frozen green peas
•
4 carrots, sliced
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1 (10 3/4 ounce) can condensed cream of mushroom soup
•
1/4 teaspoon salt
•
1/4 teaspoon ground black pepper
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2 cups baking mix
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1 1/4 cups milk
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1 teaspoon garlic powder
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1/2 teaspoon celery seed
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1/4 teaspoon paprika
Directions
1
In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally.
2
Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).
3
Pour hot chicken mixture into 9x13 greased oven proof dish. Immediately spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with paprika.
4
Bake, uncovered at 350 degrees F (175 degrees C) for 30-35 minutes or until topping is golden brown.