Chicken Biscuit Potpie Recipe
A dish that leans on frozen mixed vegetables and cubed cooked chicken.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- 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 ml dried thyme
- 240 ml biscuit/baking mix
- 120 ml whole milk
- 1 large egg
Make it lactose-friendly
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted → lactose-free cream or coconut cream
- 1/2 cup whole milk → lactose-free milk, oat milk, or almond milk
Steps
- Preheat oven to 400°F (200°C). In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture.
- Bake until topping is golden brown and toothpick inserted in the center comes out clean, 25-30 minutes.
Nutrition (estimated, per serving)
| Calories | 416 |
|---|---|
| Protein | 25.4 g |
| Fat | 17.5 g |
| Carbs | 37.8 g |
| Fiber | 1.5 g |
| Sodium | 612 mg |
Source
based.cooking (community recipes, public domain) — unlicense