Name: Hurry Up Chicken Pot Pie – HB Prael
Ingredients: 2 cups Chicken Breasts (Chopped and Sauteed); 1 Onion (Chopped and Sauteed); 2 tbsp Garlic (Chopped); ½ cup Carrot (Thinly Sliced); ½ cup Green Peas (Frozen); 1 Can Cream of Chicken or Mushroom Soup; 1 cup Chicken Broth or Water; Salt (To Taste); Pepper (To Taste); 1 ½ cups Instant Biscuit Mix; ½ cup Milk; ½ cup Optional: Butter (Melted)

AuthorSamuel Dietzmann

Again, ran across this on a cooking show, researched it, and made it my own.

You will want a full-size soufflé dish or 2 quart casserole dish, or something similar, to bake this in.

[cooked-sharing]

Yields1 Serving

2 cups Chicken Breasts (Chopped and Sauteed)

1 Onion (Chopped and Sauteed)

2 tbsp Garlic (Chopped)

½ cup Carrot (Thinly Sliced)

½ cup Green Peas (Frozen)

1 Can Cream of Chicken or Mushroom Soup

1 cup Chicken Broth or Water

Salt (To Taste)

Pepper (To Taste)

1 ½ cups Instant Biscuit Mix

½ cup Milk

½ cup Optional: Butter (Melted)

Prepare chicken, onion, and carrots ahead of time.

Preheat oven to 350F.

Grease the sides of your soufflé/casserole dish.

Layer the chicken, onions, carrots, and peas.

Mix the soup and chicken broth, season with salt and pepper, and pour over the ingredients in the pan.

Mix the biscuit mix and milk, and pour over the top of the dish. Smooth out to the edges.

Drizzle the butter over the biscuit topping.

Bake until golden brown, 35-40 minutes.

Ingredients