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

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

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.