CHICKEN POT PIE WITH CHEESE BISCUIT TOP
I have cooked chicken pot pie many times and have finally perfected a recipe which is a success. It has the right consistency and flavor which we enjoy. And now, I'm sharing this easy dish with you!
Provided by Seasoned Cook
Categories Savory Pies
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken breasts in salted water until done. Cool and chop.
- In same water cook onions, celery, carrots and potatoes until almost done, then drain, reserving 1/2 cup of broth.
- In a bowl mix 1/4 cup sour cream (no more) with soup and 1/2 cup broth. Fold in chopped chicken, vegetables and soup mixture. Pour into a 3 quart casserole baking dish.
- Sprinkle cheese over mixture. Open biscuits and separate each in half to make 10 biscuits, a "must do" because I have found they don't get completely done in the middle if left whole. Cover top of casserole with the 10 biscuits pieces.
- Bake at 375°F for 25 minutes until biscuits are brown.
Nutrition Facts : Calories 548.9, Fat 29.2, SaturatedFat 12.4, Cholesterol 90.1, Sodium 1220.9, Carbohydrate 42.1, Fiber 3, Sugar 6.2, Protein 29.1
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