Chicken Pot Pie with Biscuit Topping | Half Homemade

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat offers more fiber, while store-bought can save time.

Fill a large stockpot with pre-shredded dark and white meat rotisserie chicken.

Add a 16-ounce bag of frozen mixed vegetables (green beans, carrots, corn) to the pot while still frozen.

Pour in 1 can of cream of chicken condensed soup into the pot.

Add freshly ground black pepper to taste.

Pour in 2 cups of low-sodium chicken broth.

Heat the filling on the stove for about 10 to 15 minutes until it is bubbly and warm.

Transfer the warm filling into a 9 by 13 casserole dish and smooth it out.

Open the tube of refrigerated biscuits and lay them on top of the warm filling.

Place the casserole dish in a preheated oven at 350 degrees Fahrenheit for about 30 minutes until the biscuits are golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens