Chicken Biscuit Pot Pie
This recipe combines our make-ahead recipes to create a delicious and hearty meal you can make in a casserole pan or individual serving dishes.
$0.52 per serving
Ingredients
- 1 package CNP Chicken-in-Broth (frozen)
- 2 cups CNP Vegetable Mix (or 2 cups frozen mixed vegetables)
- 1 cup CNP Magic Mix
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups CNP Master Mix
- ½ cup low-fat milk
- 1 egg
- Nonstick spray
Instructions
- Preheat oven to 400°F. Spray 6 small baking pans or a 9x13-inch baking pan with nonstick spray.
- In a saucepan or electric skillet, thaw CNP Chicken-in-Broth on medium heat.
- Add vegetables, CNP Magic Mix, salt, and pepper. Heat, stirring constantly, until thick.
- Pour into 6 small baking pans for individual pies or into a 9x13-inch baking dish for a bigger pie.
- Combine CNP Master Mix, milk, and egg. Drop by spoonfuls over chicken mixture.
- Bake at 400°F 20 minutes for the smaller pies or 25-30 minutes for large pie. Biscuit top will be golden brown when done.
Video
Notes
Variation
- Add 2 Tablespoons of chopped parsley or chives to biscuit dough for added color.
Nutrition Label
Serving: 1 pot pie or piece
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