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hearty chicken pot pie

EDWARDCARL avatar
Recipe by
Eddie Jordan
@EDWARDCARL
Bristow, OK

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

►
yield serving(s)
prep time 15 Min
cook time 25 Min
method Convection Oven

Ingredients For hearty chicken pot pie

  • 1 c
    cooked skinless cubed chicken breast
  • 3 c
    cooked mixed vegetables( such peas, carrots, and diced potatoes
  • 1 can
    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

How To Make hearty chicken pot pie

  • 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.
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