INGREDIENTS

  • 2 Cups Chicken (cubed, cooked chicken or even a can of chicken if you have no leftovers)
  • 1 bag of Microwaveable Steamed Vegetables (cooked to ALMOST done – about 45 seconds less than directions)
  • 1 box of Campbell’s Creamy Herb & Garlic with Chicken Stock (Soups for Easy Cooking)
  • 2¼ cup Bisquick
  • ⅔ cup Milk
  • 1 cup Shredded Cheddar

INSTRUCTIONS

  1. Preheat Over to 350 F.
  2. Add the chicken and almost cooked vegetables into 9″ pie can or a casserole dish.
  3. Pour in the soup and mix well.
  4. In a medium bowl, combine Bisquick and milk to make your biscuit topping. Then mix in the cheese. You can always use your own biscuit mix or a different brand.
  5. Spread the biscuits on top of the pot pie mixture. You might need to use your fingers a little bit to help spread the mix around. It doesn’t need to be perfectly even (the mix will spread and rise).
  6. Bake for 30 minutes or until the biscuit topping is wonderfully golden!

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