Easy Chicken Pot Pie

2   8 oz cans of chicken, drained (or two medium left over chicken breast)

2   13-1/4 oz. cans mixed vegetables, drained

2    10-3/4 oz. cans cream of chicken soup

1 cup milk

salt and pepper to taste

8 oz pkg. shredded cheddar or Colby cheese, divided

12 count refrigerated biscuits


In a bowl, combine all ingredients except cheese and biscuits. Transfer to a greased 13″ x 9″ baking pan or individual ramekins; top with 3/4 cheese. Separate biscuits and tear each into 4 to 5 pieces; place on top of cheese. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 45 minutes or until biscuits are golden. Serves 4


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