Chicken Pot Pie with Large Buttermilk Biscuits

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I have been craving comfort food since the temperatures here in Phoenix have finally dropped! In one day we went from have the AC on in the car to turning on the heater! Crazy!! Here is my all time super easy Chicken Pot Pie Recipe

Chicken Pot Pie

This Recipe is a collection of several and put into oven proof crocks and then baked into individual servings of YUM!   This is how it starts…

Chicken Pot Pie/Dumplings

1 small onion chopped
2-3 stalks celery chopped
2 carrots diced
1-2 red potato’s chopped into medium pieces

Heat 1-2 Tablespoons Olive oil to medium, saute veggies and cook over medium/low heat for 7 minutes,  Stir in 2 cans of Chicken Broth and bring to boil.

After 5 minutes lower temp and add the cans of Cream of Chicken & Cream of Mushroom Soups.  (I always add about 1/4 can of water and swirl  around the can and throw into the pot!)   Stir until well combined.

Add the 2 Cups Shredded or Chopped Chicken, heat for a few minutes then pour into individual crocks or oven proof bowls.

1 Can Buttermilk Biscuits cut into 1/4’s and dipped into 2 Tablespoons melted Butter (you may only be using 3 or 4 of the Biscuits so reserve the others for baking)

                                           OR you can make your own cream of Soup

Prepare 2 cans of Cream of Chicken Soup or
Make this amazing recipe of your own “Cream of Whatever Soup Mix”  Recipe Here

I have made this and it is so easy and very handy to have in the pantry.

Top with Buttered Biscuit pieces  and place bowls on a heavy flat baking pan. Bake at 400 for 10 minutes.  Check oven at about 8 minutes just to be sure not to cook biscuits to long (everything else is cooked).

This will be very hot!!!  Be careful!