Chicken and Biscuit Pot Pie

  1. Melt butter in a large nonstick skillet over medium-high heat.
  2. Add in onion, mushrooms, and celery; stir/saute for about 4 minutes or until mushrooms begins to loose their juices and celery softens.
  3. Lower the heat to medium and add in the chicken, broth, soup, peas and carrots, poultry seasoning, and pepper; bring to a simmer; cook for 4 minutes and stir often.
  4. Wrap skillet handle in foil if it is not ovenproof.
  5. Divide the buiscuits into 12-equal pieces.
  6. Place biscuits over the filling (place close enough to each other so the sides touch).
  7. Brush the biscuit tops with milk; sprinkle with thyme.
  8. Bake in a 350 oven for about 20 minutes OR until the biscuit tops are golden brown.

butter, onion, mushrooms, celery, rotisserie cooked chicken, chicken broth, cream of potato soup, carrot, poultry seasoning, pepper, milk, thyme

Taken from www.food.com/recipe/chicken-and-biscuit-pot-pie-117557 (may not work)

Another recipe

Switch theme