Dinner

Biscuit Chicken Pot Pie is for Dinner.

Biscuit Chicken Pot Pie takes 20 minutes to prepare.

Biscuit Chicken Pot Pie takes 15 minutes to cook.

Biscuit Chicken Pot Pie makes 8 servings.

The ingredients for Biscuit Chicken Pot Pie are:

10 ounces Chicken Breast (cooked), no skin, roasted
4 serving Kroger Frozen Fresh Peas & Carrots, 2/3 cup (by BUCKSFAN365)
2 serving Corn, canned, Kroger sweet golden corn (1/2 cup serving)
4 serving Campbell's Cream of Chicken Soup (prepared with Water only) 1/2 cup(120mL) condensed soup (by GABIRUSZCZAK)
1 cup Kroger Clear Chicken Broth
8 serving Pillsbury Grands Homestyle/Southern big biscuits (by WHIPSOFOPINION)

Here is how you make Biscuit Chicken Pot Pie:

-Cook 1 package frozen peas/carrots, 1 cup corn until heated through and season with salt and pepper. -Cook 2 chicken breasts (10-12 oz) and then shred them. -Heat oven to 400 degrees and pre-cook the biscuits for half the time required. -After cooking veggies, stir in can of condensed cream of chicken soup and 1 cup chicken broth, let simmer for 1-2 minutes to thicken sauce. Add seasoning if desired. -Turn off heat and stir in chicken to fully coat with veggie mix. -Spray 13x9 pan and add chicken/veggie mixture and top with biscuits, bottom side facing up. -Cook 10-15 minutes until biscuits are brown and mixture is bubbling. -Let rest for 5 minutes and enjoy!Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user SQUEEZE4.

The nutritional information for Biscuit Chicken Pot Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 333.5

• Total Fat: 13.2 g
• Cholesterol: 26.9 mg
• Sodium: 1,314.0 mg
• Total Carbs: 38.3 g
• Dietary Fiber: 3.0 g
• Protein: 15.7 g