Chicken Biscuit Pot Pie

Serves: 6
Total Calories: 182


1 2/3 cups frozen frozen mixed vegetables, thawed
1 1/2 cups cooked chicken, cubed
1 (10 3/4-ounce) can condensed cream of chicken soup, undiluted
1/4 teaspoon dried thyme
1 cup biscuit mix
1/2 cup milk
1 egg


In bowl, combine vegetables, chicken, soup, and thyme. Pour into an ungreased, deep-dish, 9-inch pie plate. Combine biscuit mix, milk, and egg. Pour over chicken mixture. Bake at 400° for 25–30 minutes or until golden brown.

Nutritional Facts:

Serves: 6
Total Calories: 182
Calories from Fat: 64

This Chicken Biscuit Pot Pie recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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