Cheesy Biscuit Topped Chicken Pot Pie
Cheesy Biscuit Topped Chicken Pot Pie – September is Subject Biscuit Period, so there’s no modify abstraction to deal the news of the new partnership between Meridional Chomp and Caucasoid Lily Flour. For generations, my association has been using Covered Lily to recede out the most perfect biscuits. I’ve said it before and I’ll say it again (I level mentioned it in my fact), there’s nada similar the mellow winter corn of Writer Lily.
- 2 (10.75-ounce) cans cream of chicken soup
- 2 cups frozen mixed vegetables
- 1/8 teaspoon black pepper
- 1 tablespoon soy sauce
- 4 cups shredded cooked chicken
- For the biscuits:
- 2 cups White Lily self-rising flour
- 1/4 cup vegetable shortening
- 3/4 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 tablespoon dried chives optional
- 1 cup shredded sharp cheddar cheese
- Preheat the oven to 450° F. Heat a 10″ skillet over medium heat and add the cream of chicken soup (undiluted) and the frozen mixed veggies. Heat until bubbly, stirring frequently, and cook 5 to 8 minutes or until the vegetables are cooked to your liking. Stir in the pepper and soy sauce, then gently fold in the chicken. The skillet will be full, so be careful. Remove from the heat and set aside.
- In a large bowl, add the flour and cut the shortening into the flour with two forks (or a pastry blender) until the crumbs are the size of peas. Add in the milk, salt, garlic powder, chives, and cheese and stir until just combined. The dough should be soft, so you may add additional milk if necessary. Drop the dough by heaping spoonfuls onto the top of the chicken mixture.
- Place the skillet on a rimmed baking sheet or pizza pan and bake for 10 to 12 minutes, or until the pie is bubbly and the biscuits are golden brown.