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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken Pot Pie Casserole Recipe

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This recipe for Chicken Pot Pie Casserole is from The Donnerberg/Blankenship Lagniappe and More Family 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:  
Frozen Peas/Carrots
Shredded chicken
1 can of cream of chicken soup
1/2 can of chicken stock
red lobster Cheddar bay Bisquit mix
Chopped onion
1/2 a stick of butter
Salt/Pepper
Ranch Seasoning
Season all
Garlic
Directions:
Directions:
Cook/Shread chicken
Place in casserole dish:
1/2 stick of butter melted & spread
Shredded chicken
Peas/Carrots
Can of cream of chicken soup
Season everything to your liking
Mix it up
Add 1/2 a can of chicken stock
Mix Red lobster Cheddar bay biscuits according to directions
Place on top
Bake 350 for 25 ish minutes till the Bisquit mix is done and turning brown
Add Bisquit topping mix and bake an additional 15 ish min.
Personal Notes:
Personal Notes:
This is not that great warmed up so have people over. OR scrap off the biscuit mix before keeping left overs

 

 

 

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