“Kind of like chicken pot pie...without the crust.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 16 ounces frozen mixed vegetables (carrots, caulliflower, brocoli)
  • 10 34 ounces condensed cream of potato soup
  • 34 cup milk
  • 18 teaspoon ground black pepper
  • 10 ounces rotisserie-cooked chicken, cut into 1/2 inch pieces
  • 10 (12 ounce) packages refrigerated buttermilk biscuits, each cut in 1/4 's

Directions

  1. Preheat oven to 400ºF. In nonstick 12-in skillet, combine frozen veggies, undiluted soup, milk, and pepper, cover and cook over medium-high heat until vegetables are thawed, stirring once. Stir in chicken.
  2. Transfer chicken mixture to shallow 3 1/2-to-4 quart casserole or 13"x9" baking dish. Top with biscuit quarters, leaving space between pieces. Bake until biscuits are browned and mixture is heated through, 20-25 minute.

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