This recipe is a throw back to when we were first married and I was still learning. Unfortunately for Alan, most of the recipes I used at that time involved some sort of casserole with chicken and frozen mixed vegetables. When I made this, he asked me if I had run out of recipes and started over! I haven't, but I wanted chicken pot pie and this recipe is the closest I have. So if anyone has a really good, fairly easy chicken pot pie recipe, please share!
Serves: 6 in Time: 1 hr. 10 mins
1 can (10 3/4 oz) cream of chicken soup
1 1/3 cups milk
1 tsp. Italian seasoning
2 C. frozen potato wedges
3 C. deli rotisserie chicken, cubed
1 bag (1 lb.) frozen mixed vegetables, thawed
1 can (12 oz.) refrigerated buttermilk biscuits
1/2 C. shredded cheddar cheese
-Heat oven to 350 degrees. Spray 9X13-inch glass baking dish with cooking spray. In a large bowl, mix soup, milk, and Italian seasoning. Stir in potatoes, chicken, and thawed vegetables.
-Separate dough into biscuits. Cut each biscuit into quarters. Add to potato mixture and stir gently to mix well. Spoon into baking dish.
-Bake uncovered for 35-40 minutes or until top is deep golden brown and biscuits are no longer doughy. Sprinkle with cheese. Bake 4-6 minutes longer until cheese is melted.
Notes: You can thaw out the frozen veggies by running them under warm water in a colander. Also, this works just fine with cubed boneless skinless chicken breasts, it just takes a little longer because you have to cook the chicken first. Also, I have never been able to find the potatoes the recipe actually calls for, so I use the frozen, pre-roasted ones. The seasoning on them adds extra flavor.
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