Easy Chicken Pot Pie

To be honest, I have never made any kind of pie my whole entire life. I have only bought pre-made pie crusts and never my own. I didn't want to start on that journey today. I came across a Chicken Pot Pie recipe that didn't involve a pie crust. How easy is that! I also ended up using left over turkey from Thanksgiving that I had frozen instead of chicken. It turned out pretty tasty!

Ingredients

- 1 whole rotisserie chicken (remove all meat and shred it)

- 10 oz. of frozen mixed vegetables

- 1 can of cream of mushroom soup

- 1 can of jumbo biscuits

- 1/4 tsp salt

- 1/4 tsp pepper

Directions

1. In a casserole dish, mix together the shredded chicken, can of soup, vegetables, salt and pepper.

2. Cover with foil and bake at 400 degrees for 15 minutes.

3. Place your biscuits on a cookie sheet and bake for 5 minutes. This will brown the bottoms of the biscuits. I did this during the last 5 minutes of baking the chicken mixture.

4. Take the biscuits and chicken mixture out of the oven. Place the biscuits on top of the chicken mixture and bake uncovered for another 15 minutes (or until the biscuits are golden brown). 

I also made my own cream of mushroom soup for this recipe that I will post on another blog entry. After reading the label of canned cream of mushroom soup, I figured it was worth a shot! I'm trying to stay away from as much chemicals and preservatives as possible.