3 - 4 chicken breasts, cooked, skinned and deboned
2 cups frozen peas and carrots, cooked and drained
3 - 4 potatoes, peeled and cubed, cooked and drained
1 small to medium onion, diced finely
2 packages refrigerated biscuits
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery flakes
1/2 teaspoon parsley flakes
Instructions
In a 13 x 9 inch casserole baking dish, combine soups with milk and seasonings. Break up chicken into bite sized pieces and stir into soups. Add cooked peas and carrots, potatoes and the fresh onion. Bake at 400 degrees for 20 minutes. Remove casserole dish from oven and place prepared biscuits on top of the chicken and vegetable mixture. Cover entire dish with the biscuits. Return dish to oven, reduce heat to 350 degrees and bake until the biscuits are golden brown about 20 - 25 minutes.
Originally Submitted
11/19/2013
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