In contrast to the recipe above for Chicken Hash Pie, this may be one of the easiest chicken pie recipes there is. Sprinkle grated Cheddar cheese over the biscuits when you want something different.
2 cups cooked chicken, cut in chunks
2 cans (10-1/2-ounces each) cream of mushroom soup, undiluted
1/2 cup uncooked frozen peas
2 raw carrots, sliced
2 tablespoons finely chopped onion or 1 teaspoon instant minced onion
1 tube (7 and 1/2 ounces) prepared biscuits
Preheat oven to 350oF. Mix all ingredients except biscuits in baking dish. Cover with foil and bake 1 hour. Remove foil. Place biscuits on top of mixture. Bake, uncovered, 12 minutes longer or until biscuits are brown.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission