Biscuit chicken pot pie

This warm and comforting pot pie recipe will make your whole house smell incredible! Flaky biscuit pastry sits on top of a hearty chicken filling, making a perfect hot meal for a winter day.

• 2 cups frozen mixed vegetables
  
  
• 1 1/2 cups chicken, cooked and diced. Or 2 150 g cans of chicken breast, drained.
  
  
• 1 284 mL can cream of chicken soup
  
  
• pinch salt and pepper
  
  
• 1/4 teaspoon poultry seasoning
  
  
• 3/4 cup milk
  
  
• 1 cup biscuit mix
  
  
• 1 egg

1. Preheat oven to 350F
   
   
2. Mix vegetables, chicken, soup, seasoning, and 1/4 cup of the milk in a 9 inch deep dish pie pan.
   
   
3. Combine biscuit mix, egg, and remaining 1/2 cup of milk in a medium bowl. Pour over chicken mixture in the pie pan.
   
   
4. Bake uncovered for 30 minutes, or until lightly browned.

• This recipe is a great use for leftover chicken, rotisserie chicken, or canned chicken. If you're starting with raw chicken, season it with salt and pepper and bake or pancook it before adding it to the pot pie.
  
  
• To keep the biscuits flakey, don't overwork the dough! Just stir until the ingredients are combined.

• This pot pie is equally good with canned or leftover turkey or ham.
  
  
• If you don't have poultry seasoning, a pinch of herbs like rosemary, oregano, thyme and/or sage will be just as tasty.

• Pot pie will keep in the fridge for up to 4 days, but the biscuit topping may get a bit soggy.
  
  
• Cool completely and freeze in air tight container for up to 3 months.

Recipe adapted from Harvest Manitoba

Food is Too Expensive! was funded by the City of Saskatoon through our Healthy Yards partnership, the Cyril Capling Trust Fund of the College of Agriculture and Bioresources, and the Department of Plant Sciences. Focus group research to inform this work was collected by CHEP. Thank you all for helping us make healthy food more accessible!