Chicken Pot Pie
- Cook Time: 50 - 60 minutes
- Course: Main Dish
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Ingredients
- 4 cups cubed cooked chicken
- 2 cans (10 3/4 oz. each) condensed cream of chicken soup
- 2 packages (12 oz. each) frozen mixed vegetables
- 1 1/2 teaspoons poultry seasoning
- 1/2 teaspoon pepper
- 1 can (about 10 oz.) refrigerated buttermilk biscuits, cut in half
Directions
Step 1
PREHEAT oven to 375°F. LINE a 13x9x2-inch baking dish with Reynolds Wrap® Pan Lining Paper with parchment paper side toward food. Crimp Pan Lining Paper around rim of pan; set aside.
Step 2
COMBINE cream of chicken soup, poultry seasoning and pepper in a large bowl. Stir in chicken and vegetables. Spread evenly in lined pan. Cover with a sheet of Pan Lining Paper with parchment paper side down toward food.
Step 3
BAKE 35 to 40 minutes or until mixture is bubbling around the edges. Top with biscuits. Return pan to oven.
Step 4
CONTINUE BAKING uncovered 15 to 18 minutes or until biscuits are golden brown.
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