Chicken Pot Pie


  • 4-6 chicken breasts
  • 1 small onion, diced
  • 1 can cream of mushroom soup
  • 1 chicken bouillon cube
  • salt and pepper, to taste
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  • 3-4 potatoes, peeled, cubed
  • 2-3 carrots, peeled, diced
  • 1 can green peas
  • corn starch (opt.)
  • 1 can refrigerator biscuits (10 count)


Place chicken breasts in large saucepan. Add next 5 ingredients and 2 soup cans water. Bring to a boil. Reduce heat and simmer for 45 minutes. Remove chicken and chop meat into bite-sized pieces. Add vegetables to the stock. Cook for 15 minutes. Return chopped chicken to stock. Thicken with cornstarch if necessary. Spoon into 9x13 inch baking dish. Slice each biscuit in half and arrange over chicken mixture. Bake at 400 degrees F for 10-15 minutes until biscuits are brown.

By Robin from Washington, IA


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