Biscuit Chicken Pot Pie.

Ingredients of Biscuit Chicken Pot Pie

1. It’s of 8 biscuits.
2. It’s of butter.
3. Prepare of small package frozen veggie mix: carrots, peas, corn and green beans.
4. It’s of chicken breasts cooked and shredded.
5. It’s of chicken broth adapt to your preference.
6. You need of Cream of Chicken Soup regular size.
7. Prepare of cream of celery.
8. It’s of salt and pepper.

Biscuit Chicken Pot Pie instructions

1. Preheat the oven to 400 degrees. In a large sauce pan heat the butter on medium heat. Add the veggie mixture to the pan and saute until the veggies are tender, about 5-7 minutes. Season with salt and pepper to taste..
2. Whisk in the chicken broth and the Cream of Chicken soup and cream of celery.Let the sauce simmer for 1 minute to thicken. Season with more salt and pepper to taste. Turn off the heat and add the cooked shredded chicken to the mixture, stirring until the filling is well-combined. If the filling is too thick, stir in extra chicken broth..
3. On a parchment lined sheet pan bake the biscuits for half of the time listed on the can for a “pre-bake”. Take them out of the oven. Pour the filling into a buttered 13×9-inch baking dish. Top the filling with the 8 biscuits, serving. Enjoy! Or can make bowls up really no need to put in the baking dish it’s just adds to dirty dishes..
4. Notes- start the biscuits the same time you make the filling big time saver, they should be done around the same time. I made everything in the ninja foodie but the biscuits, this can be done in the instant pot..