Chicken 'n' Biscuit Pot Pie
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 354.36 g can chicken breasts, chunks (next to the canned tuna in the grocery isle)
- 240.97 g can mixed peas and carrots (drained)
- 283.49 g can mushroom pieces (drained)
- 59.14 ml yellow onion (chopped)
- 2 (595.33 g) can cream of chicken soup
- 118.32 ml butter (softened)
- 118.29 ml parmesan cheese (from a can)
- 473.18 ml mozzarella cheese (shredded)
- 462.09 g can Pillsbury Grands refrigerated buttermilk biscuits
directions
- Mix together your (drained) chicken, peas & carrots, mushrooms, yellow onion, cream of chicken soup, 4 tablespoons of butter, salt & pepper to taste, 1/4 cup of parmesan cheese, 1 cup of mozzorella. Pour this into a 9"x13" baking dish, bake it for about 25 minutes on 425 degrees. Remove from oven and top with the grands biscuits, pour remaining butter over biscuits and then top them off with remaining parmesan and mozzorella cheese. Return to the oven at 350 degrees for approx 20 minutes until cheese is melted and biscuits are done. I HOPE YOU ENJOY -- .
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RECIPE SUBMITTED BY
I worked as a professional caterer for 12 years. I am now a professional student and dedicated mom!