Chicken Pot Pie


Kim Fields’ Chicken Pot Pie

Carolina in the Morning anchor Kim Fields shares this quick and easy recipe.



1 (16 oz.) can of mixed vegetables-- drained

1 large can of cooked, shredded chicken-- drained (leftover chicken will also work)

1 (16 oz.) can of cream of chicken soup

¼ c. milk

1 can (10 count) of refrigerated biscuits

salt and pepper to taste

1) Preheat oven to 375 degrees.

2) Drain vegetables and chicken. Mix together with milk, cream of chicken soup and salt and pepper. Pour into a greased 9 in. square pan.

3) Top mixture with separated biscuits to form a crust. Bake for about 25 to 30 minutes or until biscuits are golden brown.