You have probably heard of chicken pot pie...
This is the same concept, but made with a biscuit topping...yum!
The filling is easy to whip up, using frozen vegetables. I added extra frozen green beans from last year's garden harvest.
I like to saute the chicken in some olive oil and butter for additional flavor. But, if you have left over chicken, or even left over rotisserie chicken, you could use that.
I love the rustic look of spreading the biscuit topping while still allowing a few pieces of chicken and the colorful veggies to peak through.
Doesn't it just speak comfort? A satisfying meal for these rainy Spring days... or truly any day of the year ;-)
Here is the recipe:
Chicken Biscuit Pot Pie
Ingredients for filling:
2 tbsp. extra virgin olive oil
1 tbsp. butter
4 boneless skinless chicken breasts, diced
salt, pepper, garlic powder, parsley
16 ounce bag frozen mixed vegetables
10.5 ounce can cream of chicken soup
Ingredients for biscuit topping:
1 cup biscuit mix
1/2 cup milk
Pre-heat oven to 400 degrees F.
In a large pan, heat about 2 tablespoons olive oil and 1 tablespoon of butter over medium-high heat.
Add the diced chicken and season to your liking with salt, pepper, garlic powder, and parsley.
Saute the chicken until browned.
In a bowl, combine the frozen mixed veggies and cream of chicken soup.
When the chicken is done, stir it into the veggie mix.
Spread into a deep dish pie pan.
In another bowl, combine the biscuit mix, milk, and egg.
Pour over the chicken/veggie mix and spread it around with a spatula.
Bake at 400 degrees F for 35-30 minutes, or until golden brown.
On a side note...when we have this meal, we sing chicken pot piiieeeee...
Don't know why, but we do...you should try it!