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Quickie Chicken Biscuit Pot Pie

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“Adapted from menus4moms.com. Original recipe called for a 9 inch pie pan but due to Annacia's problems, I have changed that.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 23 cups frozen peas and carrots, thawed
  • 1 12 cups cubed cooked chicken
  • 10 12 ounces canned condensed cream of chicken soup
  • 12 teaspoon salt (to taste)
  • 14 teaspoon pepper, to taste
  • 14 teaspoon dried thyme
  • 1 cup Bisquick baking mix
  • 12 cup milk
  • 1 egg

Directions

  1. Combine vegetables, chicken, soup, salt, pepper and thyme; pour into a 9 inch deep-dish pie pan or a 2 quart casserole dish.
  2. Combine biscuit mix, milk and egg; Pour over top.
  3. Line oven rack with foil just in case of overflow.
  4. Bake at 400* for 25-30 minutes.

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