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Chicken in Every Pot Pie
Chicken in Every Pot Pie
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Savory chicken and vegetable pie topped with a golden biscuit crust, baked to perfection in a 9x13-inch pan with creamy mushroom soup and chicken broth.
Ingredients:
  • 4 cups cubed, cooked chicken meat
  • 1.5 cups chicken broth
  • 1.5 cups frozen green peas
  • 4 carrots, sliced
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 2 cups baking mix
  • 1.25 cups milk
  • 1 teaspoon garlic powder
  • 0.5 teaspoon celery seed
  • 0.25 teaspoon paprika
Instructions:
  • Combine chicken, broth, peas, carrots, soup, salt, and pepper in a saucepan. Bring to a boil, stirring occasionally until all ingredients are well combined.
  • Combine biscuit mix, milk, garlic powder, and celery seed until a thin mixture forms.
  • Transfer the hot chicken mixture into a greased 9x13 ovenproof dish. Quickly spoon the biscuit mixture evenly on top of the chicken. Sprinkle with paprika.
  • Bake at 350 degrees F (175 degrees C) uncovered for 30-35 minutes until the topping is golden brown.

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