Is there anything more comforting than a Chicken Pot Pie? I really don’t think there is. I can remember two specific days in my life that really sucked. Bad. And all I wanted to eat was a Chicken Pot Pie. For me…it’s the ultimate comfort food. (And I find it even more comforting if I’m eating it while snuggled on the couch watching TV…which is something I never do…unless I’m having a bad day and eating Chicken Pot Pie.)
This recipe though, will keep you happy good days or comfort you on hard ones. It’s easy, easy, easy and so delicious. You really must make this. Like today.
1 tablespoon butter
1 pound chopped, cooked chicken (click here to see how I get my chicken)
2 cups frozen vegetable medley (mine had corn, carrots, peas and Lima beans in it)
1 can cream of chicken soup
1 cup milk
1 can biscuits (I used Grands)
Salt and Pepper (S&P)
Preheat the oven to 425 degrees.
Melt butter in an oven safe skillet over medium-high heat (see below if you don’t have an oven safe skillet). Add in your cooked chicken, frozen veggies, soup and milk with a generous amount of S&P. Heat through about 5 minutes.
Top mixture with your biscuits and pop in the oven. Bake 8 to 10 minutes or until biscuits are brown and chicken mixture is bubbly.
Remove from oven and serve.
So simple, right?! If you don’t have an oven safe skillet, then just transfer everything from the skillet to an 8×8 glass baking dish and bake it in there. I used a rotisserie chicken on this night, so this meal really only took me a few minutes to prep. You will love this dinner! I promise. It really made my heart happy.