Chicken Pot Pie


The phrase “I could eat this everyday” is commonly said in our room after we eat a delicious meal. But this Chicken Pot Pie, we could actually eat everyday. And we may have eaten it for dinner, lunch and then dinner again. We don’t normally do a lot of left overs, but this was too scrumptious to waste!

What you need: 

1 tablespoon butter

1 pound chopped, cooked chicken (click here to see how we cooked the chicken)

2 cups frozen vegetable medley (our mix had carrots, corn, peas, and green beans, but we added extra lima beans too)

1 can cream of chicken soup (we used cream of celery because canned meat freaks Peyton out) 

1 cup milk

1 can biscuits (we used Pillsbury Grands)

Salt and Pepper (S&P)

For the directions click here

Recipe Review: 

We LOVED this recipe! We will definitely be making it again! 

We cooked ours for a little longer than the recommended 10 minutes, but we also can never actually tell if our oven is at the right temperature. We just waited until the biscuits looked like they were cooked all the way through,  

Not exaggerating when we say that we ate this for three meals in a row (excluding breakfast) we just reheated in in the oven for about 15 min and the biscuits got nice and crispy again!