Quickie Chicken Biscuit Pot Pie |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from . Original recipe called for a 9 inch pie pan but due to Annacia's problems, I have changed that. Ingredients:
1 2/3 cups frozen peas and carrots, thawed |
1 1/2 cups cubed cooked chicken |
10 1/2 ounces canned condensed cream of chicken soup |
1/2 teaspoon salt (to taste) |
1/4 teaspoon pepper, to taste |
1/4 teaspoon dried thyme |
1 cup bisquick baking mix |
1/2 cup milk |
1 egg |
Directions:
1. Combine vegetables, chicken, soup, salt, pepper and thyme; pour into a 9 inch deep-dish pie pan or a 2 quart casserole dish.
2. Combine biscuit mix, milk and egg; Pour over top.
3. Line oven rack with foil just in case of overflow.
4. Bake at 400* for 25-30 minutes.
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