Chicken Pot Pie Recipe

Chicken Pot Pie

   This recipe is one of my new favorites. It was so quick and easy. My cousin shared this recipe with me awhile ago. She reminded me of it on vacation and Duane and I finally tried it. It was delicious! I'm already planning on making it next week. It warmed up really well for leftovers too. Perfect for next day lunch. 

   This is my cousin, Katie Wright's recipe:
   Ingredients

• 3 tablespoons butter, melted
• 1 (16 ounce) package frozen mixed vegetables
• 1 (5 ounce) can chicken chunks, drained (We used frozen diced chicken)
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1/2 cup milk
• salt and pepper to taste
• 1 (10 ounce) can refrigerated layered biscuits

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.

 2. In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.

3. Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.

4. Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.

   One of my favorite recipes.