Chicken Pot Pie

A simple pot pie filling that starts with condensed soup and chicken and is topped with rich whole grain biscuit.

INGREDIENTS
Serves: 24

• 3 lbs cream of broccoli soup, condensed
• 2 1/2 cups 1% milk
• 1 teaspoon ground black pepper
• 6 cups shredded cheddar cheese
• 9 cups frozen, cooked, small diced chicken
• 12 cups frozen mixed vegetables
• 24 (1 ea) frozen dough whole grain biscuit
• 1 tablespoon fresh, chopped parsley
• Pan spray butter flavored

DIRECTIONS

1. 1. Thaw biscuit dough, covered at room temperature 15-30 minutes until flexible or refrigerate overnight.
   2. Place thawed biscuit dough on parchment-lined full sheet pan; evenly with pan spray and prick each biscuit 4 times with tines of a fork.
   3. Sprinkle evenly with parsley; place greased parchment paper over top and add additional sheet pan weight.
   4. Bake in 350˚F convection oven for 8-10 minutes or until biscuits are golden brown; keep brown.
   5. Serve 8 oz of filling on serving dish; top with 1 biscuit and serve warm!

Optional Tip: Serve with sides such as spinach salad with mandarin oranges and strawberries, applesauce and milk is desired.