Chicken Pot Pie With Pepper Biscuit Topping

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 4 cups cubed cooked chicken (perdue shortcuts)
• 1 small red potatoes (cubed)
• 8 ounces frozen mixed vegetables (carrots, corn, peas, green beans )
• 1/2 cup onion (chopped)
• 3/4 teaspoon poultry seasoning
• 2 (10 ounce) cans cream of chicken soup (campbell's)
• 8 ounces refrigerated biscuit dough, thawed in refrigerator (pillsbury grands)
• 1/2 tablespoon butter (melted)
• 1 teaspoon black pepper

Recipe

• 1 preheat oven to 350 degrees f.
• 2 line a baking sheet with aluminum foil and set aside.
• 3 if chicken is not already cooked, cook the chicken by sautéing in butter or boiling in water. in a small pot of water, boil the red potato until almost tender and then cut into small cubes.
• 4 in a large bowl, thoroughly combine all ingredients for the filling. transfer to a baking dish. cover with aluminum foil and place the baking dish onto the baking sheet. bake for 1 hour.
• 5 remove from oven and discard the foil. the mixture should be bubbling. gently stir mixture to evenly distribute the heat.
• 6 open can of biscuit dough and arrange over top of baking dish and mixture.
• 7 brush top of biscuits with melted butter and sprinkle with black pepper.
• 8 return to oven and continue baking for another 15 minutes, or until biscuits have risen and are golden brown.