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Chicken Pot Pie With Cheese Biscuit Top

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“I have cooked chicken pot pie many times and have finally perfected a recipe which is a success. It has the right consistency and flavor which we enjoy. And now, I'm sharing this easy dish with you!”
1hr 10mins

Ingredients Nutrition


  1. Cook chicken breasts in salted water until done. Cool and chop.
  2. In same water cook onions, celery, carrots and potatoes until almost done, then drain, reserving 1/2 cup of broth.
  3. In a bowl mix 1/4 cup sour cream (no more) with soup and 1/2 cup broth. Fold in chopped chicken, vegetables and soup mixture. Pour into a 3 quart casserole baking dish.
  4. Sprinkle cheese over mixture. Open biscuits and separate each in half to make 10 biscuits, a "must do" because I have found they don't get completely done in the middle if left whole. Cover top of casserole with the 10 biscuits pieces.
  5. Bake at 375°F for 25 minutes until biscuits are brown.

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