Chicken Potpie has always been a favorite comfort food of mine. This week I was sick, the hubs was sick, and so was princess peanut. I didn't want to go to the store and came up with this fabulous recipe. The best part it that each pie serves about 8 generous portions and was about $7.20, that's about $.90 a serving! Hooray! (Note: Food prices are based on my local supermarket's offerings)
To share in the love of the Potpie you will need:
1 Can Big and Flaky Biscuit Dough - $1.29
1 Bag (12 oz) Frozen Mixed Vegetables, Peas, Carrots & Corn - On Sale $1.00
1 Can Cream of Mushroom Soup - $.89
1 Pound Chicken Tenders - On Sale $3.99
Preheat oven to 375 degrees.
To start, open the can of biscuit dough and separate the biscuits. You will use half for the bottom and half for the top. The dough is easier to work with if you have allowed the biscuits to warm to room temperature. (A word of caution - Do not allow biscuits to become room temperature while in the can, that will make for quite the biscuit explosion!)
Wash and Cut chicken tenders into bite size pieces. Brown in frying pan until brown ( I use a few sprays of cooking spray to prevent sticking). Add bag of frozen vegetables and cook until water from vegetables has evaporated. Stir in Cream of Mushroom soup and reduce heat. Season with salt and pepper to taste.
Spray a 9" pie pan with cooking spray. Pull apart each individual biscuit into two halves. Use the palms of your hands to press the dough flatter, this will give you more coverage. Press down each half into the pie pan making sure to spread the dough up around the edges of the pan.
Spoon in the chicken mixture and cover with the remaining biscuits. Again you will split each biscuit into two halves. Use your hands or a rolling pin to get more coverage from the biscuit if necessary. When arranging the biscuits on top allow for a few vents.
Bake for 20 minutes, remove and cover with foil. Bake for an Additional 5 minutes. Allow to cool for 5 minutes before cutting.
Enjoy!
