4 Ingredient Chicken Pot Pie
Sitting down to dinner as a family is an important part of our day. Now that school is back in session and I have a more structured day-to-day during week, I've been doing more cooking. As much as I like to put together a home-cooked meal, I don't like being stuck in the kitchen for hours to achieve it. So if there's a shortcut I can take or a simplified version of a family favorite, I'm definitely going to try it.
I've tried several different home-made chicken pot pie recipes using biscuits but without much success...until now.
Normally I would buy canned chicken for this type of recipe, but I had a few chicken breasts in the freezer that I needed to use, so I threw them in the crockpot with a carton of chicken broth, let them cook all afternoon, and shredded them up myself. I seasoned with salt and pepper, then I combined the chicken with veggies and cream of chicken soup, and top it with biscuits.
The result is a weeknight comfort meal your family will ask you to make over and over again.
- Shredded Chicken (3 breasts boiled or 2 cans)
- 1 bag frozen mixed vegetables
- 2 cans Cream of Chicken soup
- 1 can Biscuits
Directions
- Preheat oven to 375 degrees.
- Combine shredded chicken, vegetables, and soup in medium-sized bowl.
- Spread mixture into 9x13 baking dish.
- Top with biscuits.
- Bake for 20 minutes or until biscuits have cooked through.
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