HEARTY CHICKEN POT PIE

Eddie Jordan

By
@EDWARDCARL

This chicken pot pie is great to make ahead of time and put the biscuits on just before cooking.


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Rating:

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Serves:

Makes 6 servings

Prep:

15 Min

Cook:

25 Min

Method:

Convection Oven

Ingredients

1 c
cooked skinless cubed chicken breast
3 c
cooked mixed vegetables( such peas, carrots, and diced potatoes
1 can(s)
11 oz. reduced fat reduced sodium condensed cream of mushroom soup
1 1/3 c
reduced fat biscuit mix
2/3 c
low fat buttermilk
3 Tbsp
chopped parsley
1/4 tsp
paprika

Directions Step-By-Step

1
Preheat oven to 400 degrees lightly coat 9 inch pie plate or ovenproof casserole with nonstick cooking spray. Combine chicken, vegetables and soup into pie plate place in oven.
2
While chicken mixture heats, combine biscuit mix. buttermilk and parsley in a medium bowl, mix just until blended, do not over mix. (dough will be sticky)
3
Scrap dough out of bowl onto lightly floured surface. With lightly floured hands gently pat dough into 1 inch disk using 2 to 2 1/2 inch biscuit cutter, cut 6 biscuits.
4
Remove casserole from oven. Place biscuits on top of chicken mixture and return to oven. Bake about 10 minutes or until biscuits have risen and are light golden
5
Reduce oven temperature to 350 degrees continue baking 10 to 15 minutes or until biscuits test for doneness and casserole is heated through.
6
The last 5 minutes of baking sprinkle paprika over biscuits.