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

Similar Recipes You May Like

Baked Chicken Legs with Apples and Onions

Baked Chicken Legs with Apples and Onions

Roasted Thousand Island Potatoes

Roasted Thousand Island Potatoes

Thai Chicken Meatball Noodle Soup

Thai Chicken Meatball Noodle Soup

Pound Cake Bread Pudding with Leftover Halloween Candy

Pound Cake Bread Pudding with Leftover Halloween Candy

Zucchini Cinnamon Cobbler

Zucchini Cinnamon Cobbler

Spiced Pumpkin Bread

Spiced Pumpkin Bread

Diabetic-Friendly Coconut Muffins

Diabetic-Friendly Coconut Muffins

5-Minute Microwave Nutella Cake

5-Minute Microwave Nutella Cake