Ingredients
8
8 servings
- •3 tablespoons butter, melted, divided
- •1 (16 ounce) package frozen mixed vegetables
- •1 (5 ounce) can chicken chunks, drained
- •2 (10.5 ounce) cans condensed cream of chicken soup
- •0.5 cup reduced-fat milk
- •salt and pepper to taste
- •1 (10 ounce) can refrigerated flaky layer biscuits
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Butter a 9-inch deep-dish pie pan with 1 tablespoon melted butter.
- Combine mixed vegetables and chicken in a saucepan over medium heat; cook until vegetables are tender, 5 to 7 minutes. Fold in condensed soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Season with salt and pepper; bring to a boil.
- Remove from the heat and spread mixture into the bottom of the prepared pie pan. Separate biscuits into layers and place gently on top of chicken-vegetable mixture. Drizzle remaining 2 tablespoons melted butter over biscuits.
- Bake in the preheated oven until golden brown, about 15 minutes.
- Remove from the oven and let stand for 15 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 263
- Carbohydrate: 27g
- Fat: 13g
- Fiber: 2g
- Protein: 10g
- Sugar: 5g
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