I simply love a decent good old chicken pot pie, particularly during the colder months. Truly, nothing shouts comfort nourishment like a custom made chicken pot pie. The hot rich pie loading up with succulent chicken meat, and blended vegetables. It simply doesn't beat that. I for one love a wide range of chicken pot pie( even the little solidified ones… no disgrace in my game). Be that as it may, When I make chicken pot pies, I like to keep it simple. Rather than utilizing covering, I like to make chicken pot pie with rolls.
Correct scones. Ideally canned rolls, since it takes less time. I additionally use cream of chicken soup and blended vegetables for my chicken pot pie. Utilizing these simple fixings spare personal time, and cash. So it's a success, win!
this simple chicken pot pie with bread rolls formula is one of my family top picks. In spite of the fact that It's made with vegetables, I as a rule serve it with more veggies as an afterthought.
This Chicken Pot Pie with Biscuits is the ideal solace feast. The delicious chicken and delightful vegetables are encompassed in a smooth sauce and beat with delicate bread rolls. It's additionally spending plan inviting and quick, the ideal weeknight family supper!
- 3 cups cooked shredded chicken
- 2 10.5oz cream of chicken soup
- 3 cups frozen vegetables
- 2 tsp minced garlic
- 1/2 tsp ground black pepper
- 1 cups shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
- 16 canned biscuits
- 2 tbsp butter melted
- Preheat oven to 375°F.
- Spray a 13x9-inch baking dish with nonstick spray.
- In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, and shredded cheeses.
- Mix until combined.
- Pour the mixture into the baking dish.
- Now grab the can of biscuits.
- Cut each biscuit into quarters, then place in a large bowl.
- Drizzle with the melted butter, and toss.
- Top the chicken mixture with the biscuits.
- Bake, uncovered, for 20 to 25 minutes.
- Let cool until it's safe to eat.
- Serve & enjoy!
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