I got this out of Paula Deen's magazine. I haven't made it yet, but plan on doing so next week. I'll let you know how it turns out, I'm sure it's gonna be a good one!
2 (10.75 ounce) cans of cream of chicken soup
1 cup of sour cream
1/2 cup of milk
1/2 tsp dried parsley flakes
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp ground black pepper
1 (1-pound) package of frozen mixed vegetables, thawed
3 cups chopped cooked chicken
1 1/2 cups Bisquick backing mix
1/2 cup grated sharp Cheddar cheese
1/2 cup milk
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.
In a large bowl, combine soup & next 6 ingredients. Stir in vegetables & chicken. Spoon mixture into prepared baking dish; set aside.
In a small bowl, combine baking mix & cheese. Add milk, stirring just until dry ingredietns are moistened. Drop batter by heaping tablespoons evenly over chicken mixture. Bake for 35-40 minutes or until biscuits are browned & pot pie is hot & bubbly.
i tried this recipe and it is great except for the biscuits--they don't get done and are soggy--i now use a pillsbury pie crust--just unroll it and put over the top--bake until golden brown--i als add some potatoes but you may need a little more liquid
ReplyDeleteI TRIED THIS RECIPE AND REALLY LIKED IT EXCEPT THE BISQUITS ARE
ReplyDeleteSOGGY--SO INSTEAD I USE A PILLSBURY
PIE CRUST-- JUST UNROLL IT AND PLACE
OVER THE TOP AND BAKE--IT'S REALLY GOOD--I ALSO ADD POTATOES-- BUT IF YOU DO THIS YOU WILL NEED TO ADD MORE LIQUID LIKE MILK OR CHICKEN BROTH--THANKS PATTY