Monday, April 16, 2012

Chicken Pot Pie

This recipe is one of my ultimate comfort foods. It started from a recipe I once saw on the back of a can of Campbell's Cream of Potato Soup and has been changed over the years. This makes a big batch, always thinking there will be left overs, but there never is.

3 cans condensed cream soup (I like to use Cheddar Cheese, Chicken and Celery)
1 1/2 cups milk
1/2 tsp pepper
1/2 tsp thyme
1 tsp garlic powder
3 cups chicken, cooked and diced
4 cups potatoes, peeled and diced
3 cups frozen veggies, thawed (I like peas, corn, carrots and green beans)
1 can Pillsbury country biscuits
1/2 cup cheddar cheese

Preheat oven to 350 degrees.
Combine soup, milk, pepper, thyme, garlic in a casserole dish.
Add chicken, potatoes and veggies. Stir well to combine.


Bake 35-40 minutes until bubbly.
Lay biscuits in a single layer on top and sprinkle with cheese.
Bake for another 15-20 minutes until biscuits are golden brown.

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