Chicken Biscuit Potpie
You can never have too many main course recipes, so give Chicken Biscuit Potpie a try. For 88 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 15g of protein, 15g of fat, and a total of 306 calories. This recipe serves 4. Head to the store and pick up egg, milk, dried thyme, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes. 9 people have made this recipe and would make it again. It is brought to you by Taste of Home. With a spoonacular score of 43%, this dish is solid. Try Drop Biscuit Chicken Potpie, Biscuit-Topped Chicken Potpie, and Chicken Potpie with Cheddar Biscuit Topping for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 cup biscuit/baking mix
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/2 cups cubed cooked chicken
1/4 teaspoon dried thyme
1 egg
1/2 cup milk
1-2/3 cups frozen mixed vegetables, thawed
Equipment:
bowl
Cooking instruction summary:
Directions In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture. Bake at 400° for 25-30 minutes or until golden brown. Yield: 4 servings. Originally published as Chicken Biscuit Potpie in Quick CookingMarch/April 1999, p46 Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the vegetables, chicken, soup and thyme.
2. Pour into an ungreased deep-dish 9-in. pie plate.
3. Combine the biscuit mix, milk and egg; spoon over chicken mixture.
4. Bake at 400° for 25-30 minutes or until golden brown.
Nutrition Information:
covered percent of daily need
