Temp My Tummy Tuesday

Cheater Pot Pie

Ingredients
3 tablespoons butter, melted
½ Rotisserie chicken cut into bite size pieces
3-4 carrots cut small
4 Yukon Gold potatoes cut in small pieces
2 (10.75 ounce) cans condensed cream of chicken soup
1/2 cup milk
Salt and pepper to taste
1 (10 ounce) can refrigerated layered biscuits

DIRECTIONS
Preheat oven to 425 degrees F. Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.
Steam vegetables about 10 min until vegetables are tender. In a sauce pan fold veggies & chicken in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.
Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.
Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.

(You can add or replace veggies your family like I.E. onions, broccoli, peas etc. Also I would only line the edges with the biscuits I find they are doughy if you put too many in the middle.)

Check out Lisa at Blessed with Grace, for more Temp my Tummy Tuesday.

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