Lunch: Chicken in Every Pot Pie

Recipe by Debbie Rowe This pie is stocked full of chicken and vegetables.

Ingredients

4 cups cubed, cooked chicken meat
1 1/2 cups chicken broth
1 1/2 cups frozen green peas
4 carrots, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups baking mix
1 1/4 cups milk
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/4 teaspoon paprika

Instructions

In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally.
Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).
Pour hot chicken mixture into 9x13 greased oven proof dish. Immediately spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with paprika.
Bake, uncovered at 350 degrees F (175 degrees C) for 30-35 minutes or until topping is golden brown.

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