I promised those of you who attended Saturday's workshop that I would post the recipe for the chicken pot pie we had for lunch. Here it tis...
- 2 cups chopped cooked chicken breast
- 1 bag frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 1/2 cups instant biscuit mix
- 1 cup milk
- 1 stick melted butter
- salt, pepper & dill
In a greased 2-quart casserole layer the chicken and mixed vegetables. Mix the soup and chicken broth and and pour over the layers. Stir together the biscuit mix and milk and pour over the casserole. Drizzle butter over the topping and season with salt, pepper and dill. Bake at 350 degrees for 30 to 40 minutes until the topping is golden brown.