10 minutes of prep and you will have a Creamy Garlic & Herb Chicken Pot Pie with a Cheddar Biscuit Crust!
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
AuthorMaggie @ The Love Nerds
Ingredients
2CupsChickencubed, cooked chicken or even a can of chicken if you have no leftovers
1bag of Microwaveable Steamed Vegetablescooked to ALMOST done - about 45 seconds less than directions
1box of Campbell's Creamy Herb & Garlic with Chicken StockSoups for Easy Cooking
2 1/4cupBisquick
2/3cupMilk
1cupShredded Cheddar
Instructions
Preheat Over to 350 F.
Add the chicken and almost cooked vegetables into 9" pie can or a casserole dish.
Pour in the soup and mix well.
In a medium bowl, combine Bisquick and milk to make your biscuit topping. Then mix in the cheese. You can always use your own biscuit mix or a different brand.
Spread the biscuits on top of the pot pie mixture. You might need to use your fingers a little bit to help spread the mix around. It doesn't need to be perfectly even (the mix will spread and rise).
Bake for 30 minutes or until the biscuit topping is wonderfully golden!