chicken-and-biscuits-chicken-pot-pie
- I use 2 cups of COOKED deboned, defatted, deskinned chicken, cut up into 1″ cubes. It’s easiest to just buy boneless, skinless, chicken breasts. To make prep-time go faster, you can cook the chicken and cube it the night before.
- 1 can chicken broth (homemade is better)
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1 can green beans
- 1 can peas
- 1 can carrots
- (You can substitute any veggies, or even use leftover veggies according to your tastes and needs.)
- garlic powder, onion powder, salt (may omit if using full-sodium soups), pepper, italian seasoning–all to taste.
- Sour Cream Biscuit dough-recipe below
How to Make It
- Once your chicken is cooked and cubed, in a medium bowl, mix it in with all the soups (don’t add water to the condensed soups!), all the veggies, the chicken broth, and the seasonings you prefer. Put this is a 9×13 or 9×15 pan. Preheat your oven to 425. Mix up the sour cream biscuits in a small bowl, according to the directions. Then, using a tablespoon, just dollop the biscuit dough on top of the chicken and veggie mixture. Bake at 425 for 15-20 minutes. It’s really quite simple!
Sour Cream Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/2 cup sour cream
- Sift flour, measure, and sift again with baking powder and salt; blend in butter. Add sour cream; knead several times on a lightly floured surface. Pat dough out, cut into diamonds or rounds and place over chicken or drop dough onto chicken pot pie by tablespoon.
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