CHICKEN BISCUIT POTPIE
Source of Recipe
QUICK COOKING MAGAZINE
One way to speed up this dish is to have cooked chicken on hand. I sometimes will cook a bunch of chicken breasts and chopped them up and freeze in 1 cup portions in ziplock bags. It makes a dish like this very easy.
List of Ingredients
1-2/3 cups frozen mixed vegetables, thawed
1-1/2 cups cubed cooked chicken
1 can (10-3.4 ounces) condensed cream of chicken soup, undiluted
1/4 teaspoon dried thyme
1 cup biscuit/baking mix
1/2 cup milk
In a bowl, combine vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish - 9-in pin plate. (I finally used my pampered chef deep dish pie for the first time!) Combine biscuit mix milk, and egg; pour over chicken mixture. Bake at 400 degrees for 25-30 minutes or until golden brown. Yield: 6 servings.