INGREDIENTS
- 2 cans cream of broccoli soup
- 1 c. milk
- 1/4 tsp. dried thyme leaves, crushed
- 1/4 tsp. pepper
- 4 c. cooked cut up vegetables (16 oz. frozen plus 1 c. cooked, cubed potatoes)
- 2 c. cubed, cooked chicken or turkey
- 1 can (10 oz.) Hungry Jack refrigerated flaky biscuits
1. In 3 quart oblong baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken.
2. Bake at 400 degrees for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters.
3. Remove dish from oven, stir. Arrange biscuit pieces over chicken mixture. Bake 15 minutes or until biscuits are golden brown. The chicken pot pie recipe is ready to serve...enjoy it !
quick-chicken-pot-pie.
