Moms and Dads will find this Easy Chicken Pot Pie recipe rich and hearty. With families on the go more, time in the kitchen is sometimes hurried. With this chicken recipe, you will have time to cook your family a hot, healthy meal in minutes. Using leftover chicken and biscuit mix cuts expense and makes an appealing golden crust for this chicken pot pie. You may also use a prepared pie crust (bake the bottom crust until lightly brown before adding the filling.)
You will need:
1 2/3 c. frozen mixed vegetables, thawed
1 c. cut-up cooked chicken
1 can condensed cream of chicken soup
2 tsp. fresh herbs of your choice (I found Italian seasoning or rosemary to be good)
1 c. biscuit mix
1/2 c. milk
Heat oven to 400° F. Mix vegetables, chicken, soup and herbs in an ungreased 9" pie plate.
Stir remaining ingredients until blended. Pour into pie plate.
Bake about 30 minutes or until golden brown. Makes 6 servings.
Turning leftover chicken into a hot hearty meal is a snap. This is an ultimate comfort food.