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Quick and Easy Chicken Pot Pie Recipe by Paula Deen

Easy Level
50 MIN 10 Prep + 40 Cook
Servings
$ /Serving
Print
Easy Level
50 MIN 10 Prep + 40 Cook
8 Servings
$ /Serving

Quick and Easy Chicken Pot Pie Recipe by Paula Deen

Easy Level
50 MIN 10 Prep + 40 Cook
8 Servings
$ /Serving

Ingredients

  • 2 (10.75 oz) cans cream of chicken soup
  • 1 cup sour cream
  • 1 cup milk, divided
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 (1 lb) package frozen mixed vegetables, thawed
  • 3 cups Springer Mountain Farms chicken, cooked and chopped
  • 1 1/2 cups baking mix
  • 1/2 cup sharp cheddar cheese, grated

Preparation

1.Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking dish.

 

2.In a large bowl, combine soup, sour cream, 1/2 cup milk and seasonings. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.

 

3.In a small bowl, combine baking mix and cheese. Add remaining 1/2 cup milk, stirring just until dry ingredients are moistened. Drop biscuits by heaping tablespoonfuls evenly over chicken mixture. Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.

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