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Easy Chicken Pot Pie

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 3 boneless chicken breasts
  • 3 lg. potatoes
  • 4 cans Pillsbury Flaky Biscuits
  • 1 jar chicken gravy
  • 1 can carrots
  • 1/2 bag frozen peas
  • 3 tsp. basil
  • 1 tsp. poultry seasoning
  • Salt and pepper to taste
make it
Cube chicken and potatoes. Boil them until they are done, approx. 25 min.

Get a pie pan and open 1 can of biscuits at a time and start from the center of pan and separate out biscuits by the natural cut of them. Go in a circle working outward until the pan has 1/2 inch over the edge.

Once chicken and potatoes are finished, drain them fully then add them to a large mixing bowl. Add gravy, carrots, peas, and spices. Stir till mixed. Pour into pie pan and this time start from the outside with your biscuits working your way to the center, overlapping each biscuit until you get to the center. Take the last biscuit and cut 4 parallel slits and place on top.

Bake at 400°F for approx. 15-20 min or until the top is golden brown. Once done, cover the entire top with butter. This keeps the pot pie nice and soft. Let sit for 10 min cut and serve.
It sounds like a lot to do but really it’s quite quick and simple.
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