Topped Chicken Pot Pie
Ingredients:
1rotisserie chicken, shredded
1 bag (16 oz) frozen vegetable mix 2 cans
cream of chicken soup (10.5 oz each)
2 tablespoons sour cream
1/4 cup milk or cream
Salt and pepper Season to taste
Red Lobster Cheddar Bay Biscuit Mix
1 box
Topped Chicken Pot Pie
Directions:
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine the shredded rotisserie chicken, frozen mixed vegetables, cream of chicken soup, sour cream, and milk (or cream) and season with salt and pepper. Stir until all ingredients are well mixed.
Place chicken mixture in a 9-by-13-inch baking dish and spread evenly.
Prepare Cheddar Bay biscuit mix according to package instructions.
Pour a spoonful of cookie dough over the chicken mixture and cover in a single layer.
Place in the oven and bake for 25-30 minutes or until the cookies are golden brown and the chicken mixture is bubbly.
To make it easier to serve, let it cool for a few minutes before serving.
Preparation time: 15 minutes | Cooking time: 30 minutes | Total time: 45 minutes | Servings: 6 people
kcal: 540kcal