Creamy Chicken Pot Pie


Ingredients

1 can cream of chicken soup (cream of mushroom, celery, etc. works just as well)

1/2 can of milk (using the soup can)

2 Tbsp. melted butter

1 bag frozen vegetables (I use frozen broccoli, use whatever your family prefers)

1 clove minced garlic

salt and pepper to taste

1 tube biscuits

In a large bowl, whisk soup, milk and butter together until well blended. Add vegetables, garlic, salt and pepper.

Pour soup mixture into an 8"x8" square pan. Top with rolled out biscuit dough.

Bake in a 325 degree oven for 20-25 minutes, until biscuit dough is golden brown.

The copyright of the article Creamy Chicken Pot Pie in Recipes for Picky Eaters is owned by Amy Cordray. Permission to republish Creamy Chicken Pot Pie in print or online must be granted by the author in writing.

Go To Page: 1

Articles in this Topic    Discussions in this Topic