Rotisserie Chicken Pot Pie


  • 3 cups cooked rotisserie chicken
  • 8 tablespoons (1 stick) butter or margarine
  • 1 cup fresh or canned green peas or carrots
  • 1 (10-3/4-ounce can condensed cream of celery soup
  • 1 cup each; water
  • biscuit mix
  • milk
  1. Preheat oven to 400-degrees
  2. Roughly chop chicken meat into cubes.
  3. Melt butter in a small cup in the microwave
  4. If using canned vegetables, drain them; discard liquid
  5. Place chicken in bottom of a 13x9x2-inch glass casserole.
  6. Distribute vegetables over chicken.
  7. In a medium bowl, whisk condensed soup with water; pour over chicken and vegetables.
  8. Using same bowl, whisk biscuit mix with milk and melted butter until smooth.
  9. Bake 30 minutes, until crust is lightly browned and casserole is bubbling around the edges.


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