Biscuit Chicken Pot Pie

Ch�cken Pot P�e made easy! We love th�s B�scu�t Ch�cken Pot P�e w�th pre-made b�scu�ts, �t's a del�c�ous fast way to get d�nner on the table. Ch�cken Pot P�e �s one of the best comfort foods around. Our fam�ly sure loves �t. We are try�ng to s�mply th�ngs by tak�ng th�s class�c and g�v�ng �t a 'sem�-homemade' hack by us�ng Grand b�scu�ts. W�th flavors you know and love, �t really doesn't get eas�er than th�s. Shredded ch�cken from a rot�sser�e ch�cken �s perfect for th�s rec�pe, and such a t�me saver.

Ingred�ents

• 1 can P�lsbury Grands B�scu�ts 8 b�scu�ts
• 2 tablespoons butter
• 1 small package frozen vegg�e m�x: carrots, peas, corn and green beans
• 2 ch�cken breasts cooked and shredded
• 1-2 cups ch�cken broth adapt to your preference
• 1 can Cream of Ch�cken Soup regular s�ze
• salt and pepper to taste

Instruct�ons

1. Preheat the oven to 400 degrees.
2. �n a large sauce pan heat the butter on med�um heat. Add the vegg�e m�xture to the pan and saute unt�l the vegg�es are tender, about 5-7 m�nutes. Season w�th salt and pepper to taste.
3. Wh�sk �n the ch�cken broth and the Cream of Ch�cken soup. Let the sauce s�mmer for 1 m�nute to th�cken. Season w�th more salt and pepper to taste.
4. Turn off the heat and add the cooked shredded ch�cken to the m�xture, st�rr�ng unt�l the f�ll�ng �s well-comb�ned. �f the f�ll�ng �s too th�ck, st�r �n extra ch�cken broth.
5. On a parchment l�ned sheet pan bake the b�scu�ts for half of the t�me l�sted on the can for a �pre-bake�. Take them out of the oven.
6. Pour the f�ll�ng �nto a buttered 13x9-�nch bak�ng d�sh. Top the f�ll�ng w�th the 8 b�scu�ts (part�ally baked), fl�p them over top to bottom to unsure even bak�ng on the other s�de. Bake for an add�t�onal 10 m�nutes, unt�l the b�scu�ts are golden brown and the f�ll�ng �s bubbly. Cool for 5 m�nutes before serv�ng. Enjoy!

Recipe Adapted From nobiggie