Chicken Pot Pie
Ingredients:
2 (10 3/4-ounce) cans cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (1-pound) package frozen mixed vegetables, thawed
3 cups chopped cooked chicken
1 1/2 cups baking mix
1/2 cup grated sharp Cheddar cheese
1/2 cup milk
Directions
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Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking dish.
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In a large bowl, combine soup, and next 6 ingredients. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.
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In a small bowl, combine baking mix and cheese. Add milk, stirring just until dry ingredients are moistened. Drop biscuits by heaping tablespoonfuls evenly over chicken mixture.
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Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.