easy peasy chicken pot pie

seriously - this might be the easiest recipe i have ever tried for this dish. we are big fans, and i mean BIG fans of this yummy goodness, so i try it often. with the limited choices my kids and hubby have for vegetables, i have to find recipes that allow me to pick the veggie inserts.

so here it is: (and these two photos were prior to baking ... sorry i never even though to snap a few shots while preparing ... amateur, huh?)

1 - 2 16oz cans of buttermilk biscuits

2-4 cups boneless cooked chicken

16 - 32 oz of prepared white chicken gravy (prepare according to package with milk)

semi-thawed veggies of your choice, or freshly cooked veggies

cheaddar cheese, grated

crispy onion decoration (optional)

preheat oven to 400 degrees

take the buttermilk biscuits and press into baking dish, or separate individual dishes. be sure to have some come up along the sides as this will be the crust (i used 2 larger packs of biscuits, and had some leftover for a second dish)

cut and cube chicken, cook thoroughly in pan on stove

prepare the chicken gravy in separate pan

warm frozen veggies / cook fresh veggies

once the gravy is ready, add the chicken and veggies to the gravy on the stove

take mixture and poor into baking dishes

bake for 15-20 minutes or until crust is golden brown

remove and add shredded chees, and onion topping, bake for 3-5 minutes until melted.

serve. enjoy!

my three picky eaters sure did! and even asked for more last night, and then some for lunch today! ;o)