I simply love a nice vintage shaped fowl pot pie, incredibly throughout the less warm months. Seriously, nothing screams relief meals like a home made fowl pot pie. The hot creamy pie filling with juicy fowl meat, and combined vegetables. It simply doesn’t get any better. I personally love all varieties of fowl pot pie( even the little frozen ones… no disgrace in my game). However, When I make fowl pot pies, I desire to hold it easy. Instead of utilizing crust, I choose to make fowl pot pie with biscuits.
Yup biscuits. Preferably canned biscuits, as it takes much less time. I also use cream of fowl soup & combined vegetables for my fowl pot pie. Using those simple meals save me time, and money. So it’s a win, win!
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Ingredients
3 cups cooked shredded chicken
2 10.5oz cream of fowl soup
3 cups frozen vegetables
2 tsp minced garlic
1/2 tsp flooring black pepper
1 cups shredded slight cheddar cheese
1 cup shredded mozzarella cheese
16 canned biscuits
2 tbsp butter melted
Instructions
Preheat oven to 375°F.
Spray a 13x9-inch baking dish with nonstick spray.
In big bowl, combine the chicken, cream of fowl soup, frozen vegetables, and shredded cheeses.
Mix till combined.
Pour the combination into the baking dish.
Now seize the can of biscuits.
Cut every biscuit into quarters, then area in a big bowl.
Drizzle with the melted butter, and toss.
Top the fowl combination with the biscuits.
Bake, uncovered, for 20 to 25 minutes.
Let cool till it is secure to eat.
Serve & enjoy!