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.
Calories
305 Calories
Recipe Instructions
Step 1
In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally.
Step 2
Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).
Step 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.
Step 4
Bake, uncovered at 350 degrees F (175 degrees C) for 30-35 minutes or until topping is golden brown.
Ingredients
¼ teaspoon salt
¼ teaspoon paprika
2 cups baking mix
1 ¼ cups milk
1 teaspoon garlic powder
¼ teaspoon ground black pepper
4 cups cubed, cooked chicken meat
1 ½ cups chicken broth
1 ½ cups frozen green peas
4 carrots, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
