March 27, 2004

• I made this for a quick supper for Friday.   One way to speed this up it to have cooked chicken on hand.  I sometimes will cook a bunch of chicken breasts and chopped them up and freeze in 1 cup portions in ziplock bags.  It makes a dish like this very easy.
  

   

  
  

  CHICKEN BISCUIT POTPIE

  
  

  1-2/3 cups frozen mixed vegetables, thawed
  1-1/2 cups cubed cooked chicken
  1 can (10-3.4 ounces) condensed cream of chicken soup, undiluted
  1/4 teaspoon dried thyme
  1 cup biscuit/baking mix
  1/2 cup milk
  1 egg

  
  

   

  
  

  In a bowl, combine vegetables, chicken, soup and thyme.  Pour into an ungreased dee-dish - 9-in pin plate.  (I finally used my pampered chef deep dish pie for the first time!) Combine biscuit mis, milk, and egg; pour over chicken mixture.  Bake at 400 degrees for 25-30 minutes or until golden brown.  Yield:  6 servings.

  
  

   

  
  

  Quick Cooking Magazine

  
  
  

  • 11:47 pm
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