Chicken Pot Pie. Easy chicken recipe. Great freezer meal. I made a bunch of these to give for a new mom, a neighbor that had surgery and for busy days when I need to still feed my family.
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Kitchen Essentials
Glass Bakeware
Serving Bowl
Soup Bowl
Batter Bowl
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Ingredients
4cupsrotisserie chickenI get pre-cooked rotisserie chicken and cut it up. I use a whole chicken (about 4 cups) plus the juice
1/2mediumoniondiced
1cup celerydiced
1tspgarlic powder
1 tblVegetable Oil
5cupsmixed vegetablesI used the bags of frozen vegetables
3cupscheeseI used shredded cheddar cheese
310 1/2 ozcans of cream of chicken soup
3containersbuttermilk biscuitsI used Pillsbury Grands Flaky Layers
text ingredients
Instructions
In a fry pan, add the vegetable oil, onions, and celery and partially cook. Approximately 3-4 minutes.
I use an entire rotisserie chicken for this recipe and the juice that comes with it in the container. I find that I like the flavor, it is quick and easy and I really don't save any money if I purchased a chicken and cooked it myself first. I don't use all of the skin, but I do use the softer pieces of skin cut up in this dish as I think it adds flavor.
I like to mix all of the chicken, vegetables, garlic powder, shredded cheese, cream of chicken soup, and the onions and celery in a large bowl before I put in a 9 X 13 casserole dish. That way you are sure to have everything incorporated evenly.
Open the can of biscuits and layer them on top of the vegetable and chicken mixture.
Cover and bake in an oven at 350 degrees for 45 minutes covered and another 10 minutes uncovered.
Notes
Mix the ingredients in a large bowl and pour into a 9X13 casserole dish. Place the biscuits on top and bake covered with foil at 350 degrees for 45 minutes and another 10 minutes uncovered. Enjoy.Biscuit chicken pot pie
