Chicken Pot Pie with Biscuit Topping

A comforting meal for those chilly nights. Make it easy - pick up a precooked roasted chicken!

Customer Rating: Recipe Rated Four and a Half Stars

1 Ratings    0 Comments

Yield: Serves 4

Ingredients

1/4 cup butter or margarine
1 small onion, chopped
1 cup sliced mushrooms
1/3 cup flour
1 teaspoon poultry seasoning
salt, to taste
pepper, to taste
2 cups chicken broth
3/4 cup milk
2 cups cooked diced chicken
1 pkg. (10 oz.) frozen mixed vegetables OR, 1-1/2 cups leftover cooked vegetables
1 pkg. (8 ct.) refrigerated biscuits, cut into quarters

Directions:

In a saucepan saute onion and mushrooms in butter or margarine until tender. Stir in flour, poultry seasoning, salt and pepper. Add chicken broth and milk. Cook and stir until thickened.

Stir in chicken and vegetables. Heat until hot and bubbling. Pour chicken mixture into 9-inch square pan. Place refrigerated biscuits on hot mixture and bake in 400 F. oven until biscuits are golden, approximately 15 minutes.

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