Chicken Pot Pie With Cheese Biscuit Top |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I have cooked chicken pot pie many times and have finally perfected a recipe which is a success. It has the right consistency and flavor which we enjoy. And now, I'm sharing this easy dish with you! Ingredients:
2 chicken breasts |
4 cups salt water |
2 tablespoons onions, diced |
1/2 cup celery, diced |
1 large carrot, diced |
2 small potatoes, diced |
1 (10 3/4 ounce) cream of chicken soup |
1/4 cup sour cream |
1 cup cheddar cheese, shredded |
1 (6 ounce) can of 5 flakey biscuits (i use hungry jack) |
Directions:
1. Cook chicken breasts in salted water until done. Cool and chop.
2. In same water cook onions, celery, carrots and potatoes until almost done, then drain, reserving 1/2 cup of broth.
3. In a bowl mix 1/4 cup sour cream (no more) with soup and 1/2 cup broth. Fold in chopped chicken, vegetables and soup mixture. Pour into a 3 quart casserole baking dish.
4. Sprinkle cheese over mixture. Open biscuits and separate each in half to make 10 biscuits, a must do because I have found they don't get completely done in the middle if left whole. Cover top of casserole with the 10 biscuits pieces.
5. Bake at 375°F for 25 minutes until biscuits are brown.
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