Biscuit-Topped Chicken Pie
3 Dec 2008
|Chopped cooked chicken||3 Cup (48 tbs)|
|Hard-cooked eggs||4 , sliced|
|Chicken broth||2 2⁄3 Cup (42.67 tbs)|
|Cream of mushroom soup||1 Can (10 oz)|
|Biscuit dough||1 Cup (16 tbs)|
Preheat oven to 425 degrees.
Place chicken in baking dish; cover with sliced eggs.
Sprinkle with salt and pepper.
Mix broth and soup; pour over chicken.
Cut dough into rounds with biscuit cutter; arrange over chicken.
Bake for 30 minutes; serve hot.
Biscuit-Topped Chicken Pie Recipe