You’re gonna back after all

Easy Chicken Pot Pie with Grands Biscuit Topping

You’ll Need :

-Leftover Roasted Chicken, cut up into bite size pieces, about 1-2 cups – if you have less – add more vegetables
-Any combination of vegetables to equal about 2 1/2-3 cups, such as potatoes, carrots green beans, peas, broccoli- any combo will work – I used about 3/4 cup leftover broccoli florets; then peeled and chopped 1 potato and 2 carrots into bite size pieces and boiled them until just tender. I also chopped up 1 bunch of asparagus and boiled these for 3 minutes.
-1 can condensed cream soup, can be cream of chicken, celery or mushroom, today I used mushroom
-1/2 of the soup can of 1-2 % milk
-1/2 tsp salt and 1/4 tsp pepper or to taste
-1/2 tsp ground sage
-1 package grands biscuits – any variety, I used the flaky layers
-1 Tbsp butter, cut into very small cubes

Instructions :

Preheat oven to 350 degrees. Use a casserole dish approximately 9 X 13 “.
Place your casserole dish on top burner set to low heat. Add the cream soup and milk and stir. When just blended add the chicken, vegetables and spices, mix until all ingredients are blended. Turn off heat, spread mixture evenly and top with butter cubes.
Place Grands Biscuits on top, sqeeze them all in there, you may have to cut 1 or 2 in 1/2 to make them fit.
Bake @350 for about a 1/2 hour until pot pie mixture is bubbly – and biscuits golden brown and are cooked all the way through. Cover biscuits with aluminum foil for about 5 minutes during baking time to avoid burning tops.