Chicken and Biscuit Pot Pie

Submitted by ratherbeswimmin

"Quick and easy comfort food."

 

• Ready In: 1hr 13mins
• Ingredients: 13
• Serves: 4

ingredients

• Filling

• 29.58 ml butter
• 1 large onion, chopped
• 236.59 ml sliced mushrooms
• 1 large celery rib, sliced
• 591.47 ml rotisserie cooked chicken, chopped in to bite-size chunks
• 411.06 g can fat free chicken broth
• 304.75 g can cream of potato soup
• 236.59 ml frozen peas and carrot
• 4.92 ml poultry seasoning
• 1.23 ml pepper

• Topping

• 462.09 g package large-size refrigerated biscuits (the flaky kind)
• 29.58 ml milk
• 2.46 ml dried thyme, crumbled

directions

1. Melt butter in a large nonstick skillet over medium-high heat.
2. Add in onion, mushrooms, and celery; stir/saute for about 4 minutes or until mushrooms begins to loose their juices and celery softens.
3. Lower the heat to medium and add in the chicken, broth, soup, peas and carrots, poultry seasoning, and pepper; bring to a simmer; cook for 4 minutes and stir often.
4. Wrap skillet handle in foil if it is not ovenproof.
5. Divide the buiscuits into 12-equal pieces.
6. Place biscuits over the filling (place close enough to each other so the sides touch).
7. Brush the biscuit tops with milk; sprinkle with thyme.
8. Bake in a 350° oven for about 20 minutes OR until the biscuit tops are golden brown.

Reviews

[baby80]

This recipe is so easy to throw together and a great way to use up extra chicken from the night before. All my kids think this is a great dinner and that say's alot! I have 3 kid's ages 3 and 2(2 are 3) and they are pretty picky. Thanks for such a tasty meal.