Biscuit Topped Chicken Pot Pie

Biscuit Topped Chicken Pot Pie
Serves: 8
  • 1 pkg. Western Family Noodle Soup Mix
  • 1 c. water
  • 3 c. cooked chicken breast, cubed
  • 16 oz. Western Family Frozen Peas and Carrots
  • 1 c. Western Family Sour Cream
  • 1 can Western Family Refrigerated Biscuits
  1. Preheat oven to 400°F.
  2. In a medium saucepan, bring water to a boil. Stir in soup mix, cover and reduce heat to low and simmer for five minutes.
  3. Stir in vegetables and sour cream and warm over low heat until heated through.
  4. Stir in chicken and transfer mixture to a 9” x 9” baking dish.
  5. Top with biscuits and bake for 15 minutes or until biscuits are golden and filling is bubbly.
  6. Serve immediately.