Super Easy Chicken Pot Pie (under $12)

By, Vanessa

I found this recipe to be very cost efficient for 4 servings. It also keeps well for the next days lunch. Don't let the time deter you from making this dish, it is very good and worth every minute. I have also used crescent rolls flat for more of a pie-like crust but the bread to liquid ratio is better with biscuits. Also, if you are trying to be healthy, you can use reduced fat items and they don't make a difference, I usually use low fat milk and the reduced fat Cream of Mushroom soup. Please try it and tell me what you think!

1 can Cream of Mushroom Soup
2 cans Cubed Chicken Breast in Water
1/3 cup Milk
1 small package (12 - 16 oz) of frozen vegetables (any variation you like, I use the traditional Garden Blend with carrots, green beans and corn)
1 tube biscuits

1. Preheat oven to 350 degrees. Lightly spray a 8x8 square pan or deep pie dish with non stick spray (aka PAM).

2. Combine soup, chicken, milk and vegetables and pour into dish.

3. Place dish into the oven for about 20 minutes, or until mixture is heated through but not boiling.

4. Remove dish from the oven and place biscuits on top of mixture. They may not all fit, if not bake the rest of them on a baking sheet, per package directions. Bake pot pie for about 20-30 minutes. Make sure and keep an eye on the biscuits and if they start to turn too brown, cover with foil.

5. Remove from oven and check to make sure the biscuits toward the center are fully cooked and not doughy. If they are, continue to cook and check every ten minutes. The reason there isn't an exact time is because every oven is different. I found 25 minutes seemed to be the time for my oven but make sure to keep an eye on it during the last 10 minutes.