Chicken and Biscuits Pot Pie
Chicken And Biscuits Pot Pie is an easy dinner. Made with 1 (3 lb.) chicken, 1 can cream of chicken soup, 1/2 tsp. tarragon, 1 (16 oz.) can peas and carrots, drained and biscuit topping, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Rinse chicken.
Cook in water to cover in saucepan until tender.
Bone and chop chicken; reserve broth.
Place chicken in 9 x 13-inch baking dish.
Bring soup, 1 soup can reserved broth and tarragon to a boil in saucepan, stirring to mix well.
Pour over chicken.
Sprinkle peas and carrots over soup mixture.
Spread Biscuit Topping evenly over casserole.
Bake at 350Β° for 1 hour or until brown.
Yield
6 servings.
π· Perfect Pairings
Complete your meal with these
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