Chicken Filling - for pot pie or chicken and biscuits
Savory chicken and vegetable filling that is perfect for chicken and biscuits or to use for chicken pot pies.
Ingredients
- 4 Chicken Breasts baked and cut into cubes or 1 whole roasting Chicken, shredded
- 1 can Cream of Mushroom Soup
- 1 can Cream of Chicken Soup
- 1 cup Milk
- 2 tablespoons Butter
- 1 cup Onion diced
- 4-5 stalks Celery chopped (include the leafy middle, it gives added flavor)
- 1/2 teaspoon Lawry's Seasoning Salt
- 2 cups Carrots cut into chunks
- Optional: feel free to add any veggies you like. Peas corn, green beans. I prefer to use frozen veggies. Limit the total cups of veggies to 4 cups.
Instructions
- Bake chicken at 350 degrees for 30 minutes. Set aside, when cooled cut into bite sized chunks. In large pan saute onions, and celery in 2 tablespoons of butter until soft, add carrots continue to saute until carrots are heated through. Add both cans of soup, and milk, stir to combine. Add chicken, veggies, and season with Lawry's continue to cook over medium low heat for 5 minutes.
- Chicken & Biscuits - pour filling in a 9x13 baking dish, place biscuits in formation on top of filling. Bake at 350 degrees for 45 minutes. When sharing Chicken in Biscuits it works best to bake ahead of time and let them reheat. The biscuits will not do well sitting in gravy for very long with out baking.
- Chicken Pot Pie - fill to 9" pie shells with filling cover with top crust, seal edges. Cut a slit in top to let out steam, brush top crust with an egg wash. Bake at 375 for 45 minutes. Chicken Pot Pie freezes really well. Wrap them tightly with plastic wrap then a layer of foil. When ready to use, remove from freezer, remove wrapping, pop in a 375 degree oven for 1 hour 15 minutes.
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