Biscuit Chicken Potpie

Name: Biscuit Chicken Potpie
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1-2/3 cups frozen mixed vegetables, thawed; 1-1/2 cups cubed cooked chicken; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1/4 teaspoon dried thyme; 1 cup biscuit/baking mix; 1/2 cup 2% milk; 1 large egg

Total Time Prep: 10 min. Bake: 25 min.

Yield 4 servings

Test Kitchen Approved

You just can't beat the comfort meal of biscuit-topped chicken pot pie, especially when assembling it only takes ten minutes.

Ingredients

1-2/3 cups frozen mixed vegetables, thawed
1-1/2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 teaspoon dried thyme
1 cup biscuit/baking mix
1/2 cup 2% milk
1 large egg

Directions

Preheat oven to 400°. In a large bowl, combine vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine biscuit mix, milk and egg; spoon over chicken mixture.
Bake until topping is golden brown and a toothpick inserted in center comes out clean, 25-30 minutes.

Nutrition Facts

1 serving: 376 calories, 14g fat (4g saturated fat), 103mg cholesterol, 966mg sodium, 38g carbohydrate (5g sugars, 5g fiber), 23g protein.

This hearty meal in one takes just 10 minutes to assemble before you can pop it into the oven. —Dorothy Smith, El Dorado, Arkansas

Recipe Creator