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Monday, July 22, 2013

Chicken and Biscuit Pie

This is a great comfort meal.  I usually save this recipe for the winter when you need a good warming up, but with all the rain we have had lately I thought it was a good time to bring it out.  This recipe is actually half of the original recipe.  I am going to share the half recipe.  If you need to make it for a crowd then just double it except for the mushroom soup.  It only calls for 1 can so my half recipe is a little creamier.  You could make this and freeze it but don't put the biscuits on top.
You can use any flavor of the rice that you like.  I had this in the pantry and it needed to be used.
Cut your chicken into small bite sized pieces. Put in a pot to cook along with the following:
2 cups water.
The box of rice.
The seasoning mix.  Stir well to disolve the powder.
The can of cream of mushroom soup.
8 oz of frozen mixed veggies.
Stir well and bring to a boil.  After the boil reduce heat and cover.  Cook for about 10 minutes.  Stir often to make sure it doesn't stick.
Pour into a casserole dish.
Top with the can of biscuits.  Place in a preheated 400 oven.  Bake for 10-12 minutes.
When the biscuits are nice and golden brown it is time to remove from the oven.

Chicken and Biscuit Pie Recipe

2-3 boneless skinless chicken breast
2 cups water
1 box Uncle Ben's country Inn Rice chicken flavor
1 can cream of mushroom soup
8 oz frozen mixed vegetables
1 container refrigerated buttermilk biscuits.

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