I love chicken pot pie but I rarely have time to make it from scratch. Actually, I never have time to make it from scratch. So finding a shortcut to one of my favorite Fall dinners was awesome. This took no time to toss together and it was so delicious. The kids loved it.
Ingredients:
2-3 cups cooked & chopped chicken
1 can cream of chicken soup
1/2 cup sour cream
1 cup milk
1 can sliced carrots, drained
1 can sweet peas, drained
1/2 cup jarred roasted red pepper
2 cups shredded sharp cheddar cheese
1 can refrigerated biscuits
Directions:
1. Combine chicken, soup, sour cream, milk, carrots, peas, & red pepper in large bowl.
2. Pour into 11×7 baking dish sprayed with cooking spray.
3. Bake at 425 for 10 minutes.
4. Sprinkle 1 cup of cheese over top.
5. Arrange biscuits in single layer on top.
6. Sprinkle remaining 1 cup of cheese on top.
7. Return to oven and continue cooking for 25-30 minutes, or until biscuits are golden brown and cooked through.
The cheese baked on top of the biscuits give them a yummy crunch that is so full of flavor. This is a great meal for those busy nights when you need something easy to throw in the oven.
- 2-3 cups cooked & chopped chicken
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 1 cup milk
- 1 can sliced carrots, drained
- 1 can sweet peas, drained
- 1/2 cup jarred roasted red pepper
- 2 cups shredded sharp cheddar cheese
- 1 can refrigerated biscuits
- Combine chicken, soup, sour cream, milk, carrots, peas, & red pepper in large bowl.
- Pour into 11x7 baking dish sprayed with cooking spray.
- Bake at 425 for 10 minutes.
- Sprinkle 1 cup of cheese over top.
- Arrange biscuits in single layer on top.
- Sprinkle remaining 1 cup of cheese on top.
- Return to oven and continue cooking for 25-30 minutes, or until biscuits are golden brown and cooked through.
