Easy Chicken Pot Pie with Grands Biscuit Topping
-Leftover Roasted Chicken, cut up into bite-size pieces, about 1-2 cups – if you have less – add more vegetables
-Any combination of vegetables to equal about 2 1/2-3 cups, such as potatoes, carrots green beans, peas, broccoli- any combo will work – I used about 3/4 cup leftover broccoli florets; then peeled and chopped 1 potato and 2 carrots into bite-size pieces and boiled them until just tender. I also chopped up 1 bunch of asparagus and boiled these for 3 minutes.
-1 can condensed cream soup, can be cream of chicken, celery or mushroom, today I used mushroom
-1/2 of the soup can of 1-2 % milk
-1/2 tsp salt and 1/4 tsp pepper or to taste
-1/2 tsp ground sage
-1 package Grands biscuits – any variety, I used the flaky layers
-1 Tbsp butter, cut into very small cubes
How to make it
Preheat oven to 350 degrees. Use a casserole dish approximately 9 X 13 “.
Place your casserole dish on the top burner set to low heat. Add the cream soup and milk and stir. When just blended add the chicken, vegetables, and spices, mix until all ingredients are blended. Turn off heat, spread mixture evenly and top with butter cubes.