Chicken Pot Pie
Chicken Pot Pie

1 pound cooked and diced chicken
2 cups Frontier Vegetables Soup Mix
3/4 cup water
2 tablespoons Frontier No-Chicken Broth Powder
1 package biscuit dough (10 to 12 count), prepared according to directions
1. Preheat oven to 400 degrees.
2. In a 2- to 3-quart casserole dish combine chicken, vegetables, water and No-Chicken Gravy Mix. Slightly flatten biscuits and lay on mixture in casserole dish.
3. Bake 15 to 20 minutes until biscuits are golden.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 20 min

Servings: 6

Recipe By: Test Kitchen

Chef Suggestions
Add bell peppers, onions and tomatoes to make Fajita Chicken Pot Pie.

You may also make individual servings by using oven-safe single dishes and topping each dish with dough.

Try mashed potatoes as an alternative for the crust.
Nutrition Facts
As prepared, each serving contains 310 calories, 13g total fat, 25mg cholesterol, 1030mg sodium, 36g total carbohydrate and 14g protein.