Chicken Dumpling Pie
- 3 cups cooked chicken, chopped
- 2 cans cream of chicken soup
- 1 can chicken broth
- 1 15 oz can mixed vegetables, drained
- 1/2 tsp poultry seasoning
- 2 cups biscuit mix
- 1 8 oz carton sour cream
- 1 cup milk
Preheat your oven to 350 degrees. Combine the chicken, cream of soup, chicken broth, vegetables, and poultry seasoning in a bowl. Pour the chicken mixture into a lightly greased 9×13 baking dish.
Combine the biscuit mix, sour cream and milk in a bowl, then pour over chicken mixture and smooth out evenly (rubber spatula helps here). Bake at 350 for 50 to 60 min or until the top is golden brown.
Edits / Results: Typically mine is ready right around 55 minutes. I also recommend serving in a bowl because the filling can get a little messy.
Like I said, this is a go-to dish that I know we’ll enjoy every time. The biscuit-y top is perfect to soak up the filling and it’s one of Hunter’s favorites when it’s cooler outside!