1 (10.5
ounce) can condensed cream of chicken soup (I used Campbell’s Healthy Request)
1 cup
milk (I used 2% milk)
1 (12
ounce) package frozen mixed vegetables, thawed (I used a mix of carrots, peas, corn, and green beans)
1 cup
diced cooked chicken (about 4-5 ounces)*
1 (6
ounce) can miniature refrigerated biscuits (I used Pillsbury Grands! Jr. Golden Homestyle Buttermilk Biscuits) -- the miniature biscuits cook faster than the standard-size refrigerated biscuits, which is important for this recipe
Place the squares on baking sheets and spoon the chicken mixture into the center. Add chicken, peas, and carrots and cook on a very low simmer until the sauce thickens into a gravy (about 10 minutes)
This recipe will make two chickenpotpies. Gently stir in vegetables and chicken until well combined. I like the filling in my potpies to be thick and creamy
Stir in chicken and mixed vegetables. Spoon chicken mixture into crust-lined pan. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan
I first came across "Aunt Cleo's ChickenPie" while digging through my fiancé's tattered purple recipe folder, filled to the brim with handwritten index cards that his mother, Tina, had originally sent with him to college
ChickenPotPie Soup with Cheddar Buttermilk Biscuit Topping (autumn, winter dinner recipe). This recipe was partially inspired by this brisket chili with chipotle cheddar biscuit topping we made last month
And I realized that this easy ChickenPotPierecipe has a whooooole lotta your favorite things, all wrapped up in one easy, grab-and-go, comfort food package
I use my traditional potpierecipe (sans the pie crust) and top it with a yummy, biscuit-like crumble that I love even more than the pie crust it’s usually baked in
You can print out the apple recipe by scrolling below this post. The Hectic Holidays are made much easier with a Marie Callender ChickenPotPie, Cinnamon Apples and Pear Salad
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