Super Quick Chicken Pot Pie |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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You couldn't ask for a quicker way to use your leftover chicken (or turkey). In order to clarify this recipe further, because I realize there is some confusion (and this site will not accept the changes I keep trying to make), you can use EITHER 4 cups mixed vegetables, cooked and cut up (broccoli, cauliflower, carrots, and potatoes) OR 1 (16 ounce) bag frozen mixed vegetables (broccoli, cauliflower and carrots), cooked and drained, and 1 cup cubed cooked peeled potato. I hope this clears things up. Ingredients:
2 (10 3/4 ounce) cans condensed cream of broccoli soup |
1 cup milk |
1/4 teaspoon dried thyme leaves, crushed |
1/4 teaspoon pepper |
4 cups mixed vegetables, cooked and cut up (broccoli, cauliflower, carrots, and potatoes) or 1 (16 ounce) bag frozen mixed vegetables, cooked and drained, and 1 cup cubed cooked peeled potato (broccoli, cauliflower and carrots) |
2 cups cubed cooked chicken |
1 (10 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits |
Directions:
1. In 3-quart oblong baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken.
2. Bake at 400 degrees for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters.
3. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture.
4. Bake 15 minutes or until biscuits are golden brown.
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