Monday, February 7, 2011

Mmmm Mmmm Monday: Chicken Pot Pie Bake

We tried this recipe one of the days last week that we were snowed in, because we needed some good, warm comfort food. The hubby and I loved it...the kids on the other hand weren't sure about the biscuits. But they enjoyed everything else!

Here's what you need:
1 can condensed cream of chicken soup
1 and 1/3 cups milk
1 tsp Italian seasoning
2 cups refrigerated new (red) potato wedges, each cut in half crosswise
3 cups cubed deli rotisserie chicken (without skin)
1 bag (1 lb) frozen mixed veggies, thawed
1 can refrigerated buttermilk biscuits
1/2 cup shredded cheddar cheese

Heat oven to 375*. Spray a 9x13 baking dish with cooking spray. In a large bowl, mix soup, milk and Italian seasoning. Stir in potatoes, chicken and thawed veggies.

Seperate dough into individual biscuits and cut each into quarters. Add to potato mixture and stir gently to mix. Spoon into baking dish.

Bake uncovered 35-40 minutes or until top is deep goldenbrown and biscuits are no longer doughy inside. Sprinkle with cheese and bake another 4-6 mintues until cheese is melted.

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