Email to Marla Hudgins      

Chicken Pot Pie with Homemade Biscuit Crust

Source of Recipe

Mudder


List of Ingredients

Chicken Pot Pie with Homemade Biscuit Crust


1 2/3 cup frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can of milk
2 C flour
1/3 C shortening
1/2 tsp salt
1 Tbs baking powder
3/4 C milk (more if too thick)



Recipe


Preheat oven to 400 degrees.

In a bowl, whisk together the milk and soup, until smooth.

Add in vegetables and chicken and mix well.

Pour into a 9 inch pie plate.

In another bowl, mix together the flour, salt and baking powder.

Cut in shortening, until the mixture resembles coarse crumbs.

Add the milk and mix well, adding additional milk if needed.

The batter should be thinner than a Biscuit batter, almost like a super thick pancake batter.

Evenly spoon batter onto the soup mixture, trying to smooth is out, as much as possible.

Bake uncovered, for 45 minutes, until bubbling and crust is golden brown.