Welcome to my kitchen! This week we’re leaving the parsonage and heading further south for a visit to the kitchen of Denise’s original cooking protege’ (yours truly, her oldest daughter). I’m bringing you a simple recipe that can be on the table in 30 minutes!
I think I copied this chicken pot pie recipe from Rachael Ray’s magazine years ago (am I old enough to say “years ago?”). I spruced it up with the topping from my mom’s Parmesan Knots. The Knots recipe is for 3 cans of biscuits, so I’ll add my modified version below.
Easy Chicken Pot Pie
2 cups cooked chicken, shredded
I used cooked white meat from .98/lb chicken breasts I got on sale and froze in Ziploc bags…if you’re in a pinch you could use the meat from a rotiserrie chicken…that’s just not the frugal route. 😉
1 can cream of chicken soup (can use fat free)
1/4 t salt
1/4 t pepper
3/4 cup milk
10 oz. frozen vegetables of your choice (My sweet husband doesn’t care for extra stuff in his pie, so I left these out because he’s worth it!)
10 count canned biscuits
**I will probably add another can of soup and extra milk the next time I make this. The liquid magically soaks up into the biscuits while the dish is baking.
Combine ingredients; bake, covered, at 400 degrees for 15 minutes.
Remove foil, place biscuits on top of chicken mixture. Bake 15 minutes, uncovered, until biscuits are browned.
Remove from oven and brush with parmesan herb topping:
1/4 C olive oil
1/4 C grated parmesan cheese
2 T italian seasoning
1/2 t garlic powder
This comforting and filling dish was ready in 30 minutes, always a plus on Sunday. This would also be nice for a busy weeknight.
What was cooking in your kitchen this weekend?
Thanks for reading!