Chicken Pot Pie
This is classic comfort food. Chicken Pot Pie is a combination of chicken and veggies in a creamy sauce. It is an ideal Food Bank recipe because it doesn’t matter if the veggies or meat is fresh, frozen or canned.
Veggies: combine corn, peas, carrots, green beans*
Meat: ½ lb shredded or cubed chicken pieces*
1 can of condensed soup, either chicken, mushroom or celery*
1 onion, diced*
Spices: Salt and Pepper, thyme, sage, rosemary, marjoram and garlic powder OR use poultry seasoning
Topping: Biscuit Mix* –follow the directions on the package for making regular biscuits, but make the dough a little soft and moist. (Most call for milk, some for oil and eggs.)
Items marked with a * are from the Food Bank.
Combine veggies and meat in a bowl and add soup and spices. If the mixture is too thick or clumps together, add a little milk. Spray 9 inch pie pan with cooking spray and pour mix into prepared pan.
Mix biscuits according to directions. Drop into clumpy spoonfuls over the top of the filling.
Bake at 350 degrees for 25-30 minutes or until biscuit topping is done.