Cheater Pot Pie
Recipe by Melanie R. Stevens-Adkins
"My husband and I fondly refer to this as 'Cheater Pot Pie.' This is similar to a standard pot pie, but prepares much quicker. Use whole or two percent milk."
Ingredients:
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3 tablespoons butter, melted
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1 (16 ounce) package frozen mixed vegetables
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1 (5 ounce) can chicken chunks, drained
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2 (10.75 ounce) cans condensed cream of chicken soup
Directions:
- Preheat oven to 425 degrees F (220 degrees C). Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.
- In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.
- Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.
- Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.
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