Cheddar Bay Biscuit Chicken Pot Pie Casserole
Mix
- 1lb shredded chicken (I slow cook 2 large breasts with garlic powder, salt, pepper, 1/2 cup water on low for 8hrs)
- 1 can cream of chicken with herbs
- 1 cup sour cream
- 1/2 cup milk
- Small bag of frozen peas and carrots thawed
into a greased 9x13 pan. Bake at 425 for 15 minutes.
Prep cheddar bay biscuit mix according to package instructions.
Spread evenly ontop of baked casserole filling and bake for 15-18 minutes.
Mix 4tbsp melted butter with seasoning packet and brush ontop of pot pie.
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