Thursday, September 11, 2008

Wanted to share this recipe

It's from the Kraft foods magazine. I made it last night for the family and it was really, really yummy.

Chicken Pot Pie

1 can cream of chicken soup

3/4 cup sour cream, divided

2 cups cooked chicken, cubed (I prefer the chicken shredded)

16oz pkg frozen mixed vegetables, thawed

1 cup cheddar cheese

1 cup baking mix

3 tablespoons milk

1. Preheat oven to 375 degrees. Mix soup and 1/2 sour cream in 8-inch square baking dish. Add chicken, vegetables and cheese; mix.

2. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms.

3. Drop by heaping tablespoons into 6 mound over chicken mixture (I spread it over the top instead). Bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.


  1. We have tried this one also and it was good. To bad I can not blog about food Aunt Erin

  2. We just had this for dinner TONIGHT! It was great.