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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I took Heather Martin's Chicken Pot Pie and made it our way. Thanks Heather. Ingredients:
1 tablespoon lemon juice |
2 cans cream of chicken soup |
1 can cream of mushroom soup |
1 (16 ounce) bag picsweet mixed vegetables |
14 ounces chicken broth |
1/3 cup diced onion |
1/2 cup margarine or 1/2 cup butter, softened |
6 frozen biscuits or 4 large biscuits, thawed |
4 boneless chicken thighs, boiled,chopped |
2 boneless chicken breasts, boiled,chopped |
1 potato, diced |
1 can whole kernel corn, drained |
Directions:
1. Pressure cook the chicken for 20 minutes; cool and chop.
2. Mix the chicken, lemon juice, cream of chicken soup, cream of mushroom soup, mixed vegetables, diced potatoes, whole kernel corn, diced onions, chicken broth and margarine.
3. Roll the biscuits in flour; flatten biscuits with roller and line the casserole dish.
4. Place the mixture in casserole dish and cover with rolled out biscuit dough.
5. Bake at 350 degrees for 1 hour or until browned.
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