Quck and easy weekday meal made from items in your pantry. No pie crusts to roll out or long stewing time. It only takes 15 minutes to put together and bake for 30 minutes. Gives you time to put together a salad and mix up some pudding for dessert.
I like to use leftover roast chicken sometimes for this recipe instead of canned chicken and what vegetables I may have on hand. So, this dish can also be a dish to use up leftovers. This is classic comfort food.
Biscuit Crust Chicken Potpie
- 1 1/2 cups frozen or cooked vegetables
- 1 1/2 cups of cooked chicken or 2 small cans of chicken
- 1 can cream of chicken soup undiluted
- 1/2 teaspoon dried parsley
- pinch of pepper
- 1 cup biscuit baking mix
- 1 cup milk
- 1 egg
Preheat oven to 400 degrees.
In a 9-inch-deep dish pie pan, mix vegetables, chicken, parsley and cream of chicken soup.
In a small bowl mix together egg. milk and biscuit mix. Spoon over pie filling evenly.
Bake at 400 degrees for 50 to 60 minutes until top is light brown. Serve warm.