Email to Cat      

Chicken Potpie with Biscuit Topping

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"Chicken potpie is a classic, but it does take time to make when you start from scratch. My version uses cooked meat from a rotisserie chicken mixed with frozen vegetables and cream of chicken soup. The casserole is topped with refrigerator biscuits and then baked. To save even more time, warm the filling first in a stockpot and then pour it into a casserole. Then it needs just thirty minutes in the oven."

List of Ingredients

â—¦ 1 rotisserie chicken, meat removed and shredded
â—¦ 1 (16-ounce) bag frozen mixed vegetables
â—¦ 2 (10 ½-ounce) cans condensed cream of chicken soup
â—¦ 2 cups low-sodium chicken broth
â—¦ 1 teaspoon freshly ground black pepper
â—¦ 1 (16.3-ounce) can Grands! Flaky Layers Buttermilk Biscuits


Recipe

Heat the oven to 350° F.

Put the chicken, vegetables, cream of chicken soup, broth, and pepper in a large pot. Bring the mixture to a boil, stirring occasionally, and then pour into a 9 x 13-inch baking pan.

Arrange the biscuits evenly on top of the chicken mixture.
Bake until the biscuits are golden brown and cooked through, about 30 minutes.

Makes 6 servings