Name: Cheesy Biscuit Topped Chicken Pot Pie Recipe
Total time: 30 min
Yield: 2
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This is a hearty and delicious meal that can be on your table in 30 minutes or less

How to make Cheesy Biscuit Topped Chicken Pot Pie Recipe

Southern Bite

Crawler

American

<p>This is a hearty and delicious meal that can be on your table in 30 minutes or less</p>

Non Vegetarian

Cream of chicken soup

Frozen mixed vegetables

Black pepper

Soy sauce

Shredded cooked chicken

White lily self rising flour

Vegetable shortening

Milk

Salt

Garlic powder

Dried chives

Shredded sharp cheddar cheese

Preheat the oven to 450 f. Heat a 10. 25" skillet over medium heat and add the cream of chicken soup (undiluted) and the frozen mixed veggies. Heat until bubbly, stirring frequently, and cook 5 to 8 minutes or until the vegetables are cooked to your liking. Stir in the pepper and soy sauce, then gently fold in the chicken. The skillet will be full, so be careful. Remove from the heat and set aside.

step 1

In a large bowl, add the flour and cut the shortening into the flour with two forks (or a pastry blender) until the crumbs are the size of peas. Add in the milk, salt, garlic powder, chives, and cheese and stir until just combined. The dough should be soft, so you may add additional milk if necessary. Drop the dough by heaping spoonfuls onto the top of the chicken mixture.

step 2

Place the skillet on a rimmed baking sheet or pizza pan and bake for 10 to 12 minutes, or until the pie is bubbly and the biscuits are golden brown.

step 3