3 - 4 chicken breasts, cooked, skinned and deboned
2 cups frozen peans 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 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
6/29/2015
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