Foodservice Recipe: Chicken & Biscuits Pot Pie
Create comfort food on the fly with buttery biscuits, fresh chicken and a vegetable medley baked in a creamy base. An easy alternative to more elaborate chicken pot pies, with only 5 ingredients this dish is a quick win.
10 oz cream of broccoli soup
1 cup milk
10 oz shredded cooked chicken item #10591
10 oz thawed, drained vegetables
4 1/2 ounce buttermilk biscuit dough (6 count)
- Heat oven to 400˚F
- In a round baking dish, combine soup, milk and pepper. Stir in chicken and vegetables. Bake 20-25 minutes.
- Separate biscuits; cut each biscuit into quarters. Arrange biscuits over chicken mixture. Bake 12 to 15 minutes or until biscuits are golden brown.