OPEN FACED CHICKEN POT PIE

Open Faced Chicken Pot Pie image

Make and share this Open Faced Chicken Pot Pie recipe from Food.com.

Provided by FDADELKARIM

Categories Savory Pies

Time 4h45m

Yield 5 serving(s)

Number Of Ingredients 11

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Ingredients

2 boneless skinless chicken breasts, frozen
3/4 cup low sodium chicken broth
salt & pepper
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of potato soup
1/2 cup 2% low-fat milk
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 (15 ounce) can diced potatoes, drained
1 (10 ounce) package frozen peas and carrots (optional)
1 (12 ounce) package refrigerated buttermilk biscuits

Steps:

Pour the broth into a crock pot. Add the chicken then sprinkle with salt & pepper. Cover with lid & cook on low for 6 hours.
Shred chicken then place back into pot along with the rest of the ingredients (except the biscuits). Stir until well blended.
Cover & continue to cook for 40 minutes on low. Meanwhile, bake the biscuits according to package directions.
Cut the biscuits in half then place 4 halves on each plate. Pour the chicken mixture over the biscuits & serve immediately.

Nutrition Facts : Calories 443.3, Fat 15.2, SaturatedFat 4.4, Cholesterol 37.2, Sodium 1694.7, Carbohydrate 56.4, Fiber 3.2, Sugar 8.9, Protein 20.7

*** Explore more Open Faced Chicken Pot Pie Recipes »

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