A delightful twist on the classic chicken pot pie, featuring a creamy filling and a golden biscuit topping.
Preheat your oven to 400°F (200°C).
Ensure your oven is fully preheated to achieve an evenly baked crust.
In a mixing bowl, combine the frozen mixed vegetables, shredded chicken, and condensed cream of chicken soup. Mix well to combine.
Thaw the frozen vegetables slightly for easier mixing.
Transfer the filling mixture into an ungreased 9-inch pie plate, spreading it out evenly.
Use a spatula to spread the filling evenly for a uniform bake.
In another bowl, whisk together the biscuit mix, milk, and egg until smooth.
Avoid overmixing the batter to keep the topping light and fluffy.
Pour the biscuit mixture over the filling in the pie plate, spreading it to cover the filling completely.
Spread the topping gently to avoid mixing it with the filling.
Bake in the preheated oven for 30 minutes or until the topping is golden brown and the filling is bubbling.
Check the pie halfway through baking and rotate it if necessary for even browning.
Let the pie cool for a few minutes before serving. Enjoy your delicious homemade chicken and vegetable pie!
Allowing the pie to rest helps the filling set, making it easier to slice.
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