Super Easy Chicken Pot Pie Casserole

I made homemade biscuits with this, and I'll post the recipe for them also, but if you are in a hurry, refrigerator biscuits work fine.
This recipe also freezes well.  Just freeze it without the biscuits on top, then cook it in the oven with the biscuits.

In a 2 quart saucepan, cook your onion in a little water until it is softened.  Add carrots and potatoes, and other vegetables along with the four cups of water.  Cook boiling until done.  Mine takes about 10 minutes, but it varies depending on how fine your vegetables were chopped.  Drain.

In a soup pot, empty your cans of chicken soup, the milk, the can of water and stir until all the lumps are gone.  Add chicken and vegetables.

Pour into 13x9 pan along and top with biscuits.

Bake 350 degrees until your biscuits are golden brown.  Mine took 15 minutes.



2 cans of cream of chicken soup
1 can of milk
1 can of water
1 cup carrots, chopped into bite sized pieces
1 cup potatoes, chopped into bite sized pieces
4 cups water
1/2 cup greenbeans or peas
1/2 cup onion, chopped
2 cups shredded chicken



In a 2 quart saucepan, cook your onion in a little water until it is softened.  Add carrots and potatoes, and other vegetables along with the four cups of water.  Cook boiling until done.  Mine takes about 10 minutes, but it varies depending on how fine your vegetables were chopped.  Drain.

In a soup pot, empty your cans of chicken soup, the milk, the can of water and stir until all the lumps are gone.  Add chicken and vegetables.  Pour into 13x9 pan along and top with biscuits.
Bake 350 degrees until your biscuits are golden brown.  Mine took 15 minutes.

Biscuit Recipe Here:  http://emmafrancisisathome.blogspot.com/2016/11/buscuits.html

Complete Recipe Index HERE