Vegetable & Chicken Pot Pie Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Margarine or butter,
2 cup: Chopped celery,
1 can: Condensed cream of chicken soup, 10 3/4 oz
1/2 cup: Milk,
1/2 tsp: Onion powder,
1/4 tsp: Dried thyme leaves,
1/8 tsp: Pepper,
1 package: Frozen vegetables, (16 oz) (combination of broccoli, cauliflower and carrots), thawed
1 1/2 cup: Cooked, cubed chicken
1 can: Hungry Jack Refrigerated Flaky Biscuits,
Directions:
In large skillet, melt margarine. Add celery and soup over
medium-high heat until crisp-tender. Stir in soup, milk, onion
powder, thyme and pepper; mix well. Stir in vegetables and chicken;
heat through. Spoon into 12x8" baking dish.
Heat oven to 375F. Separate dough into 10 biscuits. Cut each biscuit
into 4 pieces. Arrange biscuits over hot filling. Bake at 375F. for
20-25 minutes or until biscuits are golden brown and filling is
bubbly.
Source from luhu.jp
medium-high heat until crisp-tender. Stir in soup, milk, onion
powder, thyme and pepper; mix well. Stir in vegetables and chicken;
heat through. Spoon into 12x8" baking dish.
Heat oven to 375F. Separate dough into 10 biscuits. Cut each biscuit
into 4 pieces. Arrange biscuits over hot filling. Bake at 375F. for
20-25 minutes or until biscuits are golden brown and filling is
bubbly.
Source from luhu.jp
Tags
Main dish