Saturday, March 1, 2008

Chicken Pot Pie

2-4 boneless skinless chicken breasts, cut up and cooked (I blanch them usually)
1 cup frozen corn
1 cup frozen peas
1 cup frozen broccoli
1 can cream of potato soup
1 can cream of chicken soup
1 can refrigerated biscuits (I used the cheap kind...not the grands)

In a large pot combine chicken, veggies and soup. Stir together and heat just until hot. Pour into a casserole dish. Top with refrigerated biscuits. Cook in a 375 oven for 20 minutes. (Basically follow biscuit cooking instructions.)

You can add/change veggies as desired.

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