Chicken Pot Pie Recipe
6 Chicken Thighs
1 29 oz. can Veg-All
2 cans Cream of Chicken soup
1 can of Grands Biscuits
Salt & Pepper
Boil thighs in large pot with enough water to cover. When done and cooled, remove meat from bone and chop (save broth). In large casserole dish combine chicken, soup, drained vegetables, 1 1/2 cups of broth from boiled chicken, and salt & pepper to taste. Bake at 350 for 15 minutes then reduce heat to 325 add flattened biscuits on top and continue baking until biscuits are done.
*Note – I added an additional 1/2 can of diced potatoes to mine.
This is a great recipe. I make it even more simple by adding canned chicken breast. I don’t add any broth either. It makes a thick, stew-like dinner. We just love it!
Thanks! I’ll have to try that 🙂