Chicken Pot Pie with Biscuits #dinner #healthy

Simple chicken pot pie made with rolls rather than a customary outside layer. This spending supper is unquestionably a family top choice!

I simply love a decent antiquated chicken pot pie, particularly amid the colder months. Truly, nothing shouts comfort sustenance like a hand crafted chicken pot pie. The hot velvety pie loading up with delicious chicken meat, and blended vegetables.

It simply doesn't beat that. I for one adore a wide range of chicken pot pie( even the little solidified ones… no disgrace in my diversion). In any case, When I make chicken pot pies, I like to keep it simple. Rather than utilizing outside layer, I like to make chicken pot pie with bread rolls.

Correct scones. Ideally canned bread rolls, since it takes less time. I additionally use cream of chicken soup and blended vegetables for my chicken pot pie. Utilizing these simple fixings spare personal time, and cash. So it's a success, win!

Also try our recipe : Slow-Cooker Chicken Burrito Bowls #bowls #healthydinner

Ingredients :

• 3 cups cooked shredded chicken
• 2 10.5oz cream of chicken soup
• 3 cups frozen vegetables
• 2 tsp minced garlic
• 1/2 tsp ground black pepper
• 1 cups shredded mild cheddar cheese
• 1 cup shredded mozzarella cheese
• 16 canned biscuits
• 2 tbsp butter melted

Instructions :

1. Preheat oven to 375°F.
2. Spray a 13x9-inch baking dish with nonstick spray.
3. In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, and shredded cheeses.
4. Mix until combined.
5. Pour the mixture into the baking dish.
6. Now grab the can of biscuits.
7. Cut each biscuit into quarters, then place in a large bowl.
8. Drizzle with the melted butter, and toss.
9. Top the chicken mixture with the biscuits.
10. Bake, uncovered, for 20 to 25 minutes.
11. Let cool until it's safe to eat.
12. Serve & enjoy!

Source : bit.ly/2Jm1B1q

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