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Dump and Go Chicken Pot Pie
50 minServes 8Nutri-Score C€€
C
50 min
50 minDump and Go Chicken Pot Pie
what you need
Ingredients
shredded rotisserie chicken (shredded)Meat450 g
cream of chicken soup (canned, 26 oz can)Pantry737 g
frozen mixed vegetables (frozen, 12 oz bag)Produce340 g
milkDairy240 ml
saltSpices3 g
black pepper (freshly ground)Spices3 g
garlic powderSpices3 g
onion powderSpices3 g
jumbo refrigerated biscuits (canned, quartered)Fresh8 pieces
per serving
Nutrition
278kcal
- Carbs
- 24 g
- Proteins
- 16 g
- Fat
- 13 g
what you’ll use
Tools
Baking dish
Mixing bowl
Kitchen scissors
Oven
step by step
Method
- Step 1
Combine the filling
- Add the shredded rotisserie chicken, cream of chicken soup, frozen mixed vegetables and milk to a bowl.
- Season with salt, pepper, garlic powder and onion powder.
- Mix everything together until well combined.
- Step 2
Fill the baking dish
- Spray a 9x13 baking dish.
- Pour the mixture into the dish and spread it out evenly.
- Step 3
First bake
- Place the dish in a 375 °F oven.
- Step 4
Top with biscuits
- Open the can of jumbo biscuits and quarter them with kitchen scissors.
- Place the biscuit pieces on top of the filling, spaced out and not overlapping so the heat can get between them.
- Step 5
Second bake
- Return the dish to the 375 °F oven until the biscuits are light, fluffy and brown on top.
most cooked first