“I love this dish and so do my niece and nephew who call ahead to request it for dinner before they come to visit. It's easy and delicious. You can make the sauce thick or thin by the amount of milk you add, it's up to you. I usually use 3 chicken breasts because the kids love the meat in this pie.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • milk
  • 2 -3 large chicken breasts, cooked and diced
  • 1 (4 1/2 ounce) jar sliced mushrooms, drained
  • 1 12 cups diced frozen peas and carrots
  • 14 cup finely chopped onion
  • salt and pepper
  • Topping
  • 1 cup biscuit mix
  • 12 cup milk
  • 1 egg, beaten

Directions

  1. Put soup into a casserole dish and stir, adding milk a little at a time until desired consistency is reached.
  2. Add chicken, mushrooms, carrots, peas and onions, stirring to blend well.
  3. Add salt and pepper to taste, if desired.
  4. Blend biscuit mix and add 1/2 cup milk and beaten egg, stirring until smooth.
  5. Pour batter over top of pie filling.
  6. Bake 45 minutes at 375° or until top is golden brown.
  7. Allow to sit for 10-15 minutes before serving.

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