Faux Chicken Pot Pie
2 cans of chicken
one can of cream of mushroom soup
milk
sherry
bag of mixed frozen vegetables
2 tablespoons Worcestershire sauce
2 tablespoons garlic powder
1 tablespoon garlic salt
can of biscuits
Preheat the oven to 375°F. (SEE NOTE!)
Empty the cans of chicken into a large bowl, add the soup. Use the can to measure the milk and sherry. Use a ratio that you like to fill the can. I used most milk with a splash of sherry (which is completely optional). Empty the frozen bag of vegetables into the bowl. Mix well. If you feel you need more liquid than add more. Sprinkle in a tablespoon of Worcestershire sauce. Sprinkle in some garlic powder and garlic salt. Mix everything well. Pour the mixture into a baking dish (mine is not quite 9X13). Spread it evenly. Then put the biscuits on top and bake.
40 (or so) minutes at 375°F.
NOTE: The above it what I did, but when I make this again, I am going to partially bake the biscuits bottom side. Then I am going to put them on the mixture and then bake it all. Putting them on top of the mixture “raw” didn’t allow the bottom of the biscuit to bake!
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This was good, but I love biscuits and it had been years since I had them so I was just happy to be having biscuits.
Do you have an easy chicken pot pie recipe? Do you have a recipe where you use biscuits with the chicken pot pie?
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