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  Recipe Home » Cassoroles » Quick and Easy Chicken Pot Pie 2
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  Quick and Easy Chicken Pot Pie 2
  Category: Cassoroles
  Author: Ashley Cope
  Date: 11/21/2008
  Hits: 683
Ingredients:
Biscuit Crust:
2 1/4 cups of biscuit mix (Bisquick works well)
1 cup milk
1/4 cup butter or margarine melted (optional)

Filling:
1 12oz can condensed Cream of Chicken soup
1 bag frozen Mixed vegetables blanched
1 cup onion (fresh or frozen)
1/2 cup chicken broth or blancing liquid
1 lb cooked chicken (white or dark meat)
1 tsp salt
1 T butter or margarine
Instructions:
Filling:
Bring pot of water to boil add 1/2 tsp salt and blanch frozen vegetables for 5 minutes or to desired tenderness
Drain and set aside

In a large pan on medium heat add butter or margarine and saute onion until translucent add condensed soup, chicken, chicken broth or blanching liquid, other 1/2 tsp salt, and blanched vegetables stir until combined

Biscuit Crust:
Combine biscuit mix and milk and stir until the batter is smooth and fee of lumps.
If batter is a little thick add a little more milk to thin the batter to a pourable consistency

Melt butter or margarine and set aside.(optional)

Preheat Oven to 400 Degrees

In a greased 9x13 inch pan pour the filling into the pan; then pour the biscuit batter evenly over the top of the filling. Smooth biscuit batter with spatula or spoon to fill in any gaps. Pour reserved melted butter over the top of the biscuit batter.

Place into preheated oven for 30 to 40 minutes or until the biscuit crust is golden brown and the edges are bubbling.
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