- 3 tablespoons butter, melted
- 1 (16 ounce) package frozen mixed vegetables
- 1 (5 ounce) can chicken chunks, drained
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1/2 cup milk
- salt and pepper to taste
- 1 (10 ounce) can refrigerated layered biscuits
- 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.
03/16/2017
recipepes.com
cheater pot pie, recipe
PT15M
PT1H
5
455 calories
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