I am always looking for prep-ahead meals! You know, the ones that you can do most of the prep work ahead of time, and then right before you eat, you have minimal work and mess! I put all the ingredients into the crockpot in the morning, and then when we got home from church, all I had to do was throw the biscuits on top and bake it! So easy and it was the perfect meal for a cold autumn day!
You could also leave out the chicken and switch for cream of celery soup to make this a vegetarian dish!
Butter Biscuit Chicken Pot Pie
3 cans of cream of chicken soup
1/4 cup milk
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 cup frozen lima beans
1 cup chopped carrots
3 medium potatoes, diced
(added at the end)
1 cup frozen peas
2 cups shredded chicken
2 cups biscuit mix (like bisquick)
plus what you need to prepare the mix ie. water/milk/eggs
1/4 cup melted butter
In the crock pot, mix together your cream of chicken soup, milk, seasonings, lima beans, carrots, and potatoes. (leave the peas and chicken out) Cook on high for about 4 hours, or low for about 6, or until the potatoes are tender.
Right before you are ready to bake, stir in the shredded chicken and peas. The reason I do this at the end, is the chicken will start to disintegrate into the sauce if its in for too long, so adding it at the end helps it stay together.
Mix together your biscuit dough, and set aside.
Transfer the mixture to a 9x13 and spoon biscuit dough on top.
With a basting brush, spread half of the melted butter on top.
Bake at 450 for about 25 minutes until the top is golden brown.
(check your biscuit instructions, mine said 450, but if yours says a lower temp, stick with what it tells you!)
When the pot pie is done, brush the remaining butter on top.