Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 2 -3 garlic cloves, minced; 1 cup onion, diced; 1 cup celery, diced; 1 Campbell's condensed cream of celery soup; 2 tablespoons butter; 3 tablespoons flour; 1 (14 ounce) bag frozen vegetables; 2 cups cubed chicken breasts; 1 Pillsbury Golden Layers refrigerated flaky original biscuits; 1 12 cups chicken broth; 12 cup milk; olive oil; salt and pepper

13 ingredients

11 steps

Ingredients

2 -3 garlic cloves, minced
1 cup onion, diced
1 cup celery, diced
1 Campbell's condensed cream of celery soup
2 tablespoons butter
3 tablespoons flour
1 (14 ounce) bag frozen vegetables
2 cups cubed chicken breasts
1 Pillsbury Golden Layers refrigerated flaky original biscuits
1 12 cups chicken broth
12 cup milk
olive oil
salt and pepper

Directions

1

Drizzle veggies with olive oil.
2

Roast in oven at 250 for 10-15 minutes or until hot.
3

Sautee onion, celery, garlic and chicken in oil or butter until chicken is done and onions are transluscent.
4

Add cream of celery soup to onion, celery, chicken and garlic mix.
5

Combine and heat chicken broth and milk until almost boiling.
6

In seperate skillet melt 2 Tbs Butter with 3 Tbs flour to make roux.
7

Add roux and milk and broth mixture to soup, celery, onion, garlic, and chicken mix.
8

Heat and stir until it thickens.
9

Salt and Pepper to taste.
10

Pour into 2 1/2 quart casserole dish.
11

Layer biscuits on top of casserole and bake @ 350 until the biscuits are brown.