Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 2 (5 oz.) cans boneless chicken, drained; 1 (16 oz.) pkg. frozen mixed vegetables; 1 (10 3/4 oz.) can cream of chicken soup; 1/2 c. + 2 Tbsp. milk; 1/8 tsp. pepper; 1 (2.8 oz.) can French fried onions; 1 (5 count) pkg. flaky refrigerator biscuits

7 ingredients

8 steps

Ingredients

2 (5 oz.) cans boneless chicken, drained
1 (16 oz.) pkg. frozen mixed vegetables
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. + 2 Tbsp. milk
1/8 tsp. pepper
1 (2.8 oz.) can French fried onions
1 (5 count) pkg. flaky refrigerator biscuits

Directions

1

Preheat the oven to 375°.
2

Thaw the vegetables under cold water and drain well.
3

Drain the chicken and combine all the ingredients in a casserole dish except 1/4 of the onions.
4

Cover and cook 15 minutes.
5

Remove from oven and add onions.
6

Separate 1 (5 count) package of flaky refrigerator biscuits.
7

Divide each into thin rounds.
8

Place on top of the hot chicken mixture and bake, uncovered, 10 additional minutes until biscuits are brown.