Egg & Toast

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Quick Chicken Pot Pie (Casserole) From the kitchen of trey

Ingredients

  • 2 ½ C diced cooked chicken
  • 4 oz sliced mushrooms (~½C)
  • 1 ½ C frozen peas & carrots or mixed veggies
  • ¼ C chopped onions
  • ½ can cream of mushroom (or chicken) soup
  • some milk

Topping

  • 1 C biscuit mix
  • ¼ butter or shortening
  • ½-¾ C milk

Do it

  • Preheat oven to 375°
  • Put chicken, veggies, salt & pepper in a 2 quart casserole dish
  • Add soup and stir, add milk a little at a time to desired consistency
  • Blend butter into biscuit mix and add the milk until it looks right (smoothish)
  • Heat up the fillings until it’s bubbling a bit (microwave or whatever)
    • This keeps your biscuit bottoms from being mushy
  • Pour batter on top of the casserole fillin’s
  • Bake 45 minutes
  • Cool for 10 to 15 minutes or until it’s cool enough for your hongry face

Serves 4