CHICKEN POT PIE – SALADMASTER
Ingredients
- 4 to5 chicken breasts
- 2 potatoes
- 1 can cream of mushroom soup
- 1 small tub sour cream or cream of chicken soup
- 1 large container Pillsbury Grands! Flaky Layers refrigerated biscuits
- 1 bag frozen mixed vegetables (peas, corn, carrots)
- paprika
- black pepper to taste
Instructions
- Start with a cold electric skillet. Place, (4-5) frozen chicken breasts in skillet. Turn skillet to 250° and wait for click – chicken will be thawed. Cut chicken into cubes. Add vegetables, potatoes (you can also use frozen cut up potatoes), sour cream, and soup. Stir together in electric skillet. Place on top of mixture 1 large package of GRANDS flaky biscuits. Sprinkle with paprika, and pepper. Turn electric skillet to 275° until clicks again. Turn to simmer for 40 minutes. (*Biscuits will not brown or get crispy). You can use Bisquick in place of the biscuits – Follow directions on package. * You can also cook the biscuits separately in the oven until they are brown and then add to the mixture.
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