Print Friendly
RECIPE AND PHOTO SUBMITTED BY Joanna Stringer Goff
Easy Chicken Pot Pie over Biscuits (we like ours with biscuit on top)
4 to 5 boneless, skinless chicken breasts
1/2 teaspoon poultry seasoning
Freshly ground black pepper
1/2 medium onion, chopped
1/2 cup diced celery
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1/2 cups frozen mixed diced vegetables
Warm biscuits
Sprinkle chicken breasts with poultry seasoning and pepper.

Place chicken, onion, and celery in one layer in a deep, heavy skillet. Add water to come to the top of the chicken. Cover and bring to a slow boil. Reduce heat and simmer until chicken is cooked through, 10 to 15 minutes.

Remove chicken from the skillet and cut into cubes.

To the skillet, add enough water to the remaining liquid to measure 3 cups. Stir in mushroom soup, chicken soup, frozen mixed vegetables, and chicken cubes. Cover and return to a simmer, cooking an additional 10 to 15 minutes until thickened and vegetables are cooked through.

Serve over warm biscuits for a hearty meal.
We eat ours with a big biscuit on top! Yum! Quick and easy dinner we had last night.

 

Comments are closed.

Looking for something?

Use the form below to search the site:


Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Visit our friends!

A few highly recommended friends...

    Set your Twitter account name in your settings to use the TwitterBar Section.