Chicken Pot Pie

This is such an easy weeknight meal that has great flavor. The honey butter biscuits give a subtle sweet taste to compliment the other flavors in the dish. I think you and your family will really enjoy this meal!

recipe adapted from here

Ingredients:

2 tablespoon butter

2 chicken breasts, frozen or thawed

Chicken Stock

Water

2 cups frozen vegetable medley (mine had corn, carrots, peas, green beans and Lima beans in it)

1 can cream of chicken soup

1 cup milk

1/4 tsp curry

1/2 cup shredded parmesan (I used Locatelli)

S&P to taste (I used about 1/4 tsp salt and 1/8 tsp pepper)

1 can Grands Honey Butter biscuits

Directions:

Place chicken in crock pot and cover with equal parts chicken stock and water (I used about 3 cups of each). Cook on low heat for 7-8 hours or high heat for 4-5 hours. Remove chicken and tear apart with two forks.

Preheat oven to 425 degrees.

Melt butter in skillet over medium-high heat.  Add in shredded chicken and all remaining ingredients except biscuits.  Heat through about 5 minutes.

Spray baking dish with cooking spray and add mixture to dish. Top with biscuits.

Bake 8 to 10 minutes or until biscuits are brown and chicken mixture is bubbly.

Remove from oven and serve.