As I said in a previous post, my mom had a strict food budget. This chicken pot pie does not claim to use the freshest vegetables ever; however, it definitely is the least expensive chicken pot pie you will cook. It is so easy and can be made in an hour.
2 cans of boneless, white meat chicken or 4 chicken breast that have boiled to 165-170 degrees and diced.
1 can of Veg-all, drained
1 can of Campbell’s Cream of Mushroom Soup
4 boiled eggs
1 eight count canned biscuits
Preheat oven to 375º.
Layer all ingredients in a casserole dish. Top with canned biscuits, try not to overlap them as it will prevent the biscuits from cooking through.
Cook at 375º for 35-40 minutes or until hot, bubbly and canned biscuits are cooked through.