Serving Size : 4 - 6
Preparation Time : 10 minutes
Total Cooking time: 30 minutes
This is a very simple and extremely quick to make chicken pot pie recipe. Using biscuits (especially the canned type you find in the refrigerator section of your local grocery store) makes for a very rich and no fuss topping to a thick and hearty base of chicken and chopped fresh vegetables. For a variation, you may want to try using croissant rolls instead of biscuits.
| Amount | Measure | Ingredients |
| 1 | lbs | boneless skinless chicken breasts diced into ½" cubes |
| 1 | tablespoon | Oil |
| 1/2 | teaspoon | garlic powder |
| 1/4 | teaspoon | Salt |
| 1/4 | teaspoon | pepper |
| 1 | cup | carrot, diced |
| 1 | cup | celery, diced |
| 1/2 | cup | yellow onion diced |
| 2 | cup | potatoes, diced (2 small potatoes) |
| 4 | oz | canned sliced mushrooms |
| 15 | oz | can condensed cream of celery soup |
| 1/2 | cup | milk |
| 1 | can | Grands style prepared biscuits (large can) or Croissant rolls |
To prepare:
Heat a large skillet over moderately high heat, add oil then chicken, garlic powder, salt and pepper, sauté 2-3 minutes then add carrots, celery, potatoes, and onion. Stir to coat evenly then add in the mushrooms and cream of celery soup. Stir in then add the milk, simmer 10 minutes or until potatoes are just tender. Pour into a 9x13 casserole pan and top with canned biscuits or croissant roll triangles (place triangles flat on top of pot pie base) place in a preheated 375 degree oven 15 minutes or until biscuit top is golden brown. Serve immediately.
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