Easy Budget Eats

Kit ingredients

• 2 cans chicken (12 oz each)
• 2 cans mixed vegetables (15 oz each)
• 1 can cream-of-chicken soup (10.5 oz)
• 1 box biscuit mix (16 oz)

Allergens

• Gluten
• Dairy

Optional add-ons

• Dried herbs
• Chopped onion

Recipe

1. Preheat (if baking):
   If you have access to an oven, preheat to 400°F.
   (If not, this recipe can also be made as a skillet “stovetop pot pie” — see variation below.)
2. Make Filling:
   In a large bowl, combine the drained chicken, drained mixed vegetables, and cream-of-chicken soup.
   Stir well to coat everything evenly.
   (Optional: add a pinch of salt, pepper, or herbs for flavor.)
3. Prepare Biscuit Topping:
   In a separate bowl, prepare the biscuit mix according to the package directions — usually adding water or milk and stirring until a soft dough forms.
4. Assemble:
   Spread the chicken and vegetable filling into a greased 9×13-inch baking dish or oven-safe pan.
   Drop spoonfuls of biscuit dough evenly over the top (or spread gently for full coverage).
5. Bake:
   Bake uncovered for 20–25 minutes, or until the biscuit topping is golden brown and cooked through.
6. Serve Hot:
   Let sit for 5 minutes before serving. Enjoy a creamy, hearty, and comforting casserole-style meal.

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Stovetop Variation (if no oven available):

1. Prepare filling in a large skillet over medium heat until hot and bubbly.
2. Prepare biscuit mix per directions.
3. Drop spoonfuls of dough on top of the simmering filling.
4. Cover and reduce heat to low. Steam for 10–12 minutes until biscuits are cooked through.