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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Biscuit topped Chicken Pot Pie Recipe

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This recipe for Biscuit topped Chicken Pot Pie is from GROWING UP GLASS, 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:  
2-3 c. cooked chicken, cut in bite size pieces
1 onion, chopped
1 c. celery, chopped
1 tsp. minced garlic
2 t. oil
2 c. frozen mixed vegetables
1 can cream of chicken soup
2 c. chicken broth
salt and pepper to taste
1 c. sour cream
2 c. shredded cheese
10-12 biscuits (baked - I like the frozen pillsbury but you can use canned)
Directions:
Directions:
Saute onions, celery, and garlic in oil over medium low heat until tender crisp. All frozen vegetables, soup, broth, salt and pepper. Cover and simmer until vegetables are tender. Add chicken, sour cream, and cheese. Heat together. Pour into a 9 x 13 baking dish. Top with cooked biscuits. Cover and bake at 350º for 30-45 minutes until bubbly. Can remove foil last few minutes if desired.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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