1 Tube Refrigerated Biscuits (I prefer Crescent Rolls—original uses buttermilk biscuits)
1 Can Condense Cream of Chicken Soup
1/2 C Sour Cream
1/2 Stick Butter, Melted
1 Can Peas (Original Recipe prefers LeShur)
2 C Cooked Chicken (can boil and shred or whatever chicken you have)
1 C Mild Cheddar Cheese
3 T Milk
Pepper to taste
I use the following:
1 tube Crescent Rolls
1/2 c freeze dried Peas
2 C Freeze Dried Chicken
1 C Freeze Dried Diced Potatoes or Potato Chunks
Can also add carrots or mixed veggies!
(I rehydrate all of the above in chicken broth before cooking but not necessary if you add some broth to the recipe before putting in the oven)
Heat oven to 375.
Mix soup and 1/2 c sour cream. (if you heat the together on the stove your biscuits will come out less doughy on the bottom—this is not required, but helps if you don’t want a doughy biscuit bottom)
In 8-inch square baking dish, stir in chicken, peas, milk and melted butter and pepper to taste if desired and flatten out. (I also add Potatoes. Can add carrots and other veggies as well!)
Sprinkle cheese evenly on top.
Place biscuits in a single layer on top of the cheese you just sprinkled. If you buy the thicker biscuits, flatten them out a little or cut them in half so they are not as thick and they will cook better.
Cook 35 min or until the biscuits on top are golden brown and the amazing mixture underneath is hot and bubbly.
NOTE: I just put the crescent dough on top like a crust and this tastes like KFC pot pies—but better!!!! YUMMMMMMERSSS>>>>