Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 2 cans flaky buttermilk biscuits; 5 stalks celery, diced; 1 large onion, diced; 4 carrots, sliced; 4 boiled eggs, chopped; 1 small can peas and carrots, drained; 1 medium can carrots, drained; 1 small jar pimentos, diced; 1 stick butter or margarine; 2 cans cream of chicken soup (no water); 5 chicken breasts, cooked and diced

11 ingredients

3 steps

Ingredients

2 cans flaky buttermilk biscuits
5 stalks celery, diced
1 large onion, diced
4 carrots, sliced
4 boiled eggs, chopped
1 small can peas and carrots, drained
1 medium can carrots, drained
1 small jar pimentos, diced
1 stick butter or margarine
2 cans cream of chicken soup (no water)
5 chicken breasts, cooked and diced

Directions

1

Cook the celery, onion and carrots together until done; drain. Mix all ingredients, except biscuits, together and put 1/2 the mixture in a 9 x 13-inch pan; cover with 1 can biscuits.
2

Brown in a 350° oven, then put in remaining mixture and cover with the other can of biscuits.
3

Return to the oven and bake at 350° for 30 minutes or until brown.