Easy Lemon Chicken Pot Pie

Easy Lemon Chicken Pot Pie

Ingredients

• 2 Boneless Chicken Breasts or Tenders cut into small pieces
• 1 can Flakey Buttermilk Biscuits
• 1 can Cream Of Chicken Soup
• 3 TBS Butter
• 1 cup cut carrots
• 1/2 cup fresh or frozen peas
• 1/2 cup chopped onion
• 1/2 cup cut celery
• 6 tbs Celia's Meyer Lemon EV Olive Oil
• Salt
• Pepper

Directions

1. Pre heat oven to 400 degrees. (Recipe can be adapted to a crock pot as well)
3. Add 3 TBS lemon oil to saute pan, heat to medium and add chicken. Cook until done. Drain and set aside.
5. Add butter to saute pan. Heat to medium. Add carrots, onion and celery and saute until done. Add peas just to warm.
7. In large mixing bowl, stir together 3 TBS lemon oil, chicken, soup, carrots, peas, onion, and celery. Season to taste.
9. Spread mixture into a greased 9 x 11 baking dish. Bake for 20 minutes. Remove from oven.
11. Open biscuits, cut them into 4 pieces each. Top mixture with cut biscuit pieces. Return to oven and bake for 12 - 15 minutes until biscuits are dark golden brown.
13. Serve hot.