I originally found a recipe called Cheater Pot Pie and tweaked it a little to make it my own.
Let me just tell you, this turned out phenomenal. Seriously.
I've already made this meal three times within the last four weeks.
I believe I could eat it once a week, it's that good.
2 Tablespoons butter, melted
1 (15 oz) Can Mixed Vegetables (or frozen I've used both and they both turned out great. I also used two cans because we like veggies.)
1 (5 oz) can chicken chunks, drained
2 (11 oz) cans of condensed cream of chicken soup (I used FitActive it's less fattening.)
1/2 cup milk
1 (10 oz) can refrigerated layered biscuits (I used buttermilk biscuits this previous time but used crescent rolls the first time and I liked them better.)
- Preheat oven to 425 degrees. Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.
- In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.
- Remove from heat and spread mixture in bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.
- Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.