Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 2 cans cream of chicken or broccoli soup; 2 cans milk (using soup cans); 4 c. vegetables: broccoli, cauliflower, carrots, peas, potatoes, anything left over in refrigerator; 1/4 c. celery, chopped; 1/4 c. onion, chopped; 2 c. cubed chicken or turkey; 1 can refrigerated biscuits; salt and pepper to taste

8 ingredients

7 steps

Ingredients

2 cans cream of chicken or broccoli soup
2 cans milk (using soup cans)
4 c. vegetables: broccoli, cauliflower, carrots, peas, potatoes, anything left over in refrigerator
1/4 c. celery, chopped
1/4 c. onion, chopped
2 c. cubed chicken or turkey
1 can refrigerated biscuits
salt and pepper to taste

Directions

1

In saucepan, cook chicken, vegetables, celery and onions until tender.
2

Place in 3-quart oblong baking dish, saving 1 cup of liquid.
3

Mix soup and liquid in saucepan, adding milk until smooth.
4

Pour over vegetables.
5

Bake at 400° for 15 minutes or until mixture begins to bubble.
6

Open biscuits and cut each biscuit into quarters.
7

Arrange biscuit pieces on hot chicken and vegetables and bake until biscuits are golden brown.