Chicken Pie, Easy

By MarieR

Ingredients

• 4 cups chicken cooked and chopped
• 1 stick (4-ounces; 1/2 cup) butter
• 1 can english peas and carrots drained
• 1/2 cup celery chopped
• 1/2 cup onion chopped
• 1 can (10 3/4-ounces) cream of celery soup
• 1 can (10 3/4-ounces) chicken soup
• 1 cup (10 3/4-ounces) chicken broth*
• Topping
• 1 1/2 cups biscuit mix
• 1 1/2 cups sweet milk

Details

Servings 1

Preparation

Step 1

*Recipe calls for about 2 cups chicken broth but does not need that much-go by how it look.

Preheat oven to 350 degrees F.
Spread chicken in bottom of lightly greased 9 x 13 inch pan, using the stick of margarine. Saute onions and celery in small amount of the stick of margarine. Add the soups, vegetables, broth and canned vegetables. Mix well. Spread over the chicken. Dot pats of the remaining stick of margarine over all. Prepare topping by mixing the milk and biscuit well. Now pour the topping over chicken mixture. Bake 1 hour at 350 degrees F. or until top is nicely browned.