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Cheesy Chicken Pot Pie
This recipe fits the definition of comfort food in our house. Chicken, vegetables with an easy biscuit topping and flavor-filled gravy -- an easy weeknight meal designed to please the heartiest of appetites.
I made the one in the picture with leftover chicken and vegetables from another dinner, so it can be economical too!
I pkg frozen vegetables or two cups of leftover vegetables 1 1/ to 2 cups chicken gravy 2 cups cooked chicken, cubed or shredded 2 cups shredded cheddar cheese 1 cup biscuit mix (make your own if you desire) 1/4 tsp thyme 2 eggs 1/4 cup milk
Mix together the vegetables and gravy in a sauce pan. (potatoes, corn, carrots, peas and whatever else you have on hand or prefer.) Bring to a boil and add in the chicken and the shredded cheese.
Stir mixture until the cheese has melted and then pour into a rectangle baking dish. I used an 11x7 glass pan.
Combine biscuit mix and thyme. Add in the milk and eggs and mix just until slightly moistened.
Drop the biscuit mixture on top of the chicken mixture and spread gently to cover.
Bake at 375F for 25- minutes or until the top is lightly browned.