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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.
Course
Lunch & Dinner
Servings
6
pot pies or pieces
Cost
$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
Serving:
1
pot pie or piece