biscuit chicken potpie
Chicken
Biscuit Chicken Potpie
You just can't beat the comfort meal of biscuit-topped chicken pot pie, especially when assembling it only takes ten minutes.
Ingredients
- 1-2/3 cups frozen mixed vegetables, thawed
- 1-1/2 cups cubed cooked chicken
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/4 teaspoon dried thyme
- 1 cup biscuit/baking mix
- 1/2 cup 2% milk
- 1 large egg
Directions
- Preheat oven to 400°. In a large bowl, combine vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine biscuit mix, milk and egg; spoon over chicken mixture.
- Bake until topping is golden brown and a toothpick inserted in center comes out clean, 25-30 minutes.
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