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Biscuit Chicken Pot Pie Recipe

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This recipe for Biscuit Chicken Pot Pie is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 can Pillsbury Grands biscuits (8 biscuits)
2 chicken breasts, cooked and shredded
1 small pkg frozen veggie mix: carrots, peas, corn and green beans
1-2 cups chicken broth
1 can cream of chicken soup, regular size
2 tbsp butter
salt and pepper to taste

Directions:
Directions:
Preheat oven to 400º.

In a large saucepan heat the butter on medium heat. Add the veggie mixture to the pan and saute until veggies are tender, about 5-7 min. Season with salt and pepper.

Whisk the chicken broth and cream of chicken soup. Let the sauce simmer 1 min to thicken. Season with salt and pepper.

Turn off the heat and add the cooked shredded chicken to the mixture, stirring until well-combined. If too thick, stir in extra chicken broth.

On a parchment-lined sheet pan bake the biscuits for half of the time listed on the can for a "pre-bake". Remove from oven. Pour filling into a buttered 9x13" baking dish. Top the filling with the partially-baked 8 biscuits, flip them over top to bottom to ensure even baking on the other side.

Bake for an additional 10 min, until the biscuits are golden brown and the filling is bubbly. Cool 5 min before serving.

 

 

 

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