Chicken Pot Pie
Topped with refrigerated biscuits, this chicken pot pie is as easy as it is tasty!
1/4 cup butter
1 medium onion, chopped
1 cup chopped celery
1 tablespoon all-purpose flour
1 cup chicken broth
1 (14 to 16-ounce) can English peas and carrots, drained
2 cups cooked diced chicken
Salt and pepper to taste
1 (10-count) can refrigerated biscuits
- In a skillet, melt butter over medium heat, add onion and celery and cooking, stirring occasionally, until onion is softened, about 5 to 7 minutes.
- Stir in flour, mixing well; add chicken broth stir until smooth. Add pea and carrots and chicken; season with salt and pepper to taste.
- Pour mixture into a greased casserole dish and top with biscuits.
- Bake in a preheated 425°F (220°C) oven until hot and biscuits are golden brown.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.