Easy Peasy Chicken Pot Pie

Frankly, my family was getting a little tired of grilled food so I baked up a little comfort food with this simple chicken recipe

Ingredients

1 tbsp (15 mL) olive oil

½ cup (125 mL) chopped onion

1/2 cup (125 mL) chopped celery

125 g (1/2 block) cream cheese, cubed

2 cans (284 mL each) condensed cream of chicken soup

2 cups (500 mL) shredded Cheddar cheese

1/2 cup grated Parmesan cheese ( You can go lighter on the Parmesan...sometimes I leave it out....your preference)                                            

4 cups (1 L) cubed, cooked chicken or turkey

2 cups (500 mL) chopped cauliflower

1 cup (250 mL) chopped broccoli

1 cup (250 mL) Green Giant* Frozen Mixed Vegetables

2 cans (10 biscuits per can) Pillsbury* Country Biscuits

Instructions

• 1Heat oven to 350°F.
• 2In a large non-stick skillet or saucepan, heat olive oil over medium-high heat. Cook and stir onion and celery until soft and clear.
• 3Reduce heat and add cream cheese; stir until melted. Add soup, Cheddar and Parmesan cheese and continue to cook and stir until well combined and melted.
• 4Add cooked chicken, cauliflower, broccoli and frozen vegetables. Combine well.
• 5Split the mixture into two 8 or 9-inch (22 or 23 cm) baking pans or one 9x13-inch (23x33 cm) rectangular baking pan.
• 6Arrange biscuits over the chicken mixture.
• 7Bake at 350°F for about 30 minutes or until mixture is hot and bubbly and biscuits are golden brown.