Chicken in Every Pot Pie

Chicken in Every Pot Pie

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.
Chicken in Every Pot Pie
Chicken in Every Pot Pie
Chicken in Every Pot Pie

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
  • ½ teaspoon celery seed

Categories

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