I simply love a decent antiquated chicken pot pie, particularly during the colder months. Truly, nothing shouts comfort nourishment like a natively constructed chicken pot pie. The hot smooth pie loading up with delicious chicken meat, and blended vegetables.
It simply doesn't beat that. I for one cherish a wide range of chicken pot pie( even the little solidified ones… no disgrace in my game). Be that as it may, When I make chicken pot pies, I like to keep it simple. Rather than utilizing outside layer, I want to make chicken pot pie with bread rolls.
That is correct bread rolls. Ideally canned bread rolls, since it takes less time. I likewise use cream of chicken soup and blended vegetables for my chicken pot pie. Utilizing these simple fixings spare personal time, and cash. So it's a success, win!
- 3 cups cooked shredded chicken
- 2 10.5oz cream of chicken soup
- 3 cups frozen vegetables
- 2 tsp minced garlic
- 1/2 tsp ground black pepper
- 1 cups shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
- 16 canned biscuits
- 2 tbsp butter melted
Instructions
- Preheat oven to 375°F.
- Spray a 13x9-inch baking dish with nonstick spray.
- In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, and shredded cheeses.
- Mix until combined.
- Pour the mixture into the baking dish.
- Now grab the can of biscuits.
- Cut each biscuit into quarters, then place in a large bowl.
- Drizzle with the melted butter, and toss.
- Top the chicken mixture with the biscuits.
- Bake, uncovered, for 20 to 25 minutes.
- Let cool until it's safe to eat.
- Serve & enjoy!
Read more our recipe One Pot Cheesy Chicken Pasta #dinnerrecipe #food #amazingrecipe
0 Komentar