i love me some chicken pot pie.
like realllllly love it.
but let's face it, chicken pot pie takes some effort.
and sometimes that's just too much effort to try to muster on a weeknight.
*enter weeknight chicken pot pie*
it's the perfect blend of a home cooked meal and the "i need to hurry up and feed these people" meal.
true story.
what y'all will need:
2-3 lbs. chicken breast, cooked and shredded
2 (12 oz) packages your favorite frozen mixed vegetables, thawed*
2 (10 3/4 oz) cans cream of chicken soup
1/2 cup chicken broth
1 cup bisquick baking mix
1/2 cup milk
1 stick butter, melted
*as unamerican as it sounds, i don't like peas in my chicken pot pie.
my frozen veggies =
broccoli, califlower & carrots made by birds eye.
arrange chicken in the bottom of an ungreased 9" x 13" pan; set aside.
mix veggies with soups and broth; pour over chicken.
combine biscuit mix, milk and butter; spread over veggie mixture.
bake at 375' for one hour.
let sit for 10 minutes.
serve.
i can't be held accountable if y'all become addicted to the biscuit topping.
yes, it's THAT yummy.
;)
hope y'all enjoy.
rachel