Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 2 -3 garlic cloves, minced; 1 cup onion, diced; 1 cup celery, diced; 1 Campbell's condensed cream of celery soup; 2 tablespoons butter; 3 tablespoons flour; 1 (14 ounce) bag frozen vegetables; 2 cups cubed chicken breasts; 1 Pillsbury Golden Layers refrigerated flaky original biscuits; 1 1/2 cups chicken broth; 1/2 cup milk; olive oil; salt and pepper

Submitted by Wes Proffer

"My wife and I came up with this recipe. Great comfort food, and easy to make."

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Ready In:: 35mins
Ingredients:: 13
Serves:: 4-6

ingredients

2 -3 garlic cloves, minced
1 cup onion, diced
1 cup celery, diced
1 Campbell's condensed cream of celery soup
2 tablespoons butter
3 tablespoons flour
1 (14 ounce) bag frozen vegetables
2 cups cubed chicken breasts
1 Pillsbury Golden Layers refrigerated flaky original biscuits
1 ¹⁄₂ cups chicken broth
¹⁄₂ cup milk
olive oil
salt and pepper

directions

Drizzle veggies with olive oil. Roast in oven at 250 for 10-15 minutes or until hot.
Sautee onion, celery, garlic and chicken in oil or butter until chicken is done and onions are transluscent.
Add cream of celery soup to onion, celery, chicken and garlic mix.
Combine and heat chicken broth and milk until almost boiling.
In seperate skillet melt 2 Tbs Butter with 3 Tbs flour to make roux.
Add roux and milk and broth mixture to soup, celery, onion, garlic, and chicken mix.
Heat and stir until it thickens.
Salt and Pepper to taste.
Pour into 2 1/2 quart casserole dish.
Layer biscuits on top of casserole and bake @ 350 until the biscuits are brown.