With all the Holiday parties, Christmas pageants and shopping I've been enveloped in lately, cooking has taken a back seat. However, last night I made a yummy and easy chicken pot pie adapted from a Campbell's soup recipe. Total prep is about 10 min and total cooking time is 30 min. Perfect for those nights you need to put something on the table fast and wonderful for using up leftover chicken or turkey which seems to be in abundance this time of year.
EASY Chicken Pot Pie
- 1 10 oz Can of Cream of Chicken Soup
- 6-8 oz Frozen Mixed Vegetables
- 1/4 cup of Milk
- 1 Can of 5 Flaky Style Biscuits
- Leftover Chicken or Turkey, Cubed
Preheat oven to 350 degrees. Mix the soup, chicken, milk and frozen vegetables in a casserole dish and bake for 15 minutes or until bubbly. Top with biscuits and bake another 15 minutes or so to allow the biscuits to brown. Enjoy!
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