Monday, April 20, 2009

Chicken Pot Pie in a Biscuit

2 cans (10 ¾ oz each) cream of chicken soup

1 cup milk

¼ tsp dried thyme leaves, crushed

¼ tsp pepper

4 cups cooked diced vegetables (broccoli, carrots, potatoes, peas, your choice)

2 cups cubed cooked chicken or turkey

1 can (10 oz) refrigerated biscuits

1. In 3 qt baking dish combine soup, milk, thyme and pepper. Stir in vegetables and chicken.

2. Bake at 400^ for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters.

3. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown.

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