CHICKEN POT PIE WITH A TWIST

Chicken Pot Pie with a twist image

This chicken pot pie with a buttermilk biscuit topping is so good!You'll want to make some more for sure :)

Provided by Glynda King

Time 1h5m

Number Of Ingredients 12

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Ingredients

1 can(s) cream of chicken soup
1 can(s) cream of mushroom with roasted garlic
1 pkg (8 oz) cream cheese "room temp"
2 medium roasted chicken breasts shredded
3 can(s) (15oz) veg-all
1/4 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
1 1/2 c butter milk
3/4 c mayonnaise
3 1/2 c self rising flour
2 deep dish pie shells thawed

Steps:

1. Mix first 8 ingredients together and pour into unbaked thawed pie shells.
2. In a separate bowl mix flour, buttermilk,and may and put half on top of each pot pie and spread to cover top of pies. Place in 350* preheated oven and bake for 35-45 mins depending on your oven. Use the toothpick method to test it. Brown the top a little and enjoy :)

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