Monday, August 30, 2010

Chicken and Biscuit Pie

I made this for Larry this evening. He claims that he is a "meat and potatoes" kind of guy; he said that he enjoyed it. It is basically a lazy pot pie.

Chicken and Biscuit Pie

Aprox. Prep Time: 30-40 mins
Cooking Time: 12 mins
Mmmm... semi-raw Chicken...

1 pound of chicken
1 can Cream of Chicken Soup
1 Tsp Onion Powder (to add flavor)
1 Tsp Garlic Powder (to add flavor)
8 oz Peas (half or so bag of frozen peas)
8 oz Mushrooms (about half of a 'blue carton')
6 oz Carrots (small hand full)
1 can Refrigerated Biscuits

This will be about 5-7 servings

Slice chicken in to bite sized pieces, cook in skillet. If you are using frozen vegtables, heat up so they are at least room temperature. Slice Carrots, slice mushrooms, if you really wanted to try, slice the peas.

Add can of Cream of Chicken and spices to skillet, mix well and heat. Add vegetables to skillet, mix well.

Pour the mixture in to a greased 2 quart pyrex dish. Arrange halved biscuits on top (as in after the halving process you should have two round, but thinner biscuits). Make sure to cover all of the lower mix with the biscuits, you can cut them to make it fit. Bake in the oven for 12 minutes at 400.

Larry does not have any pot holders! I need my Ove-Glove!
I normally have left over biscuits, so I put them on a cookie sheet and bake them with the Pie.

You can add and subtract to the veggies. I think Chelsea only uses Zucchini. I don't normally use carrots, but I did this time, they were a little crunchy still... possibly cook them down a little first?

Bill, Does this look familiar?

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