Ingredients
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2 (10 3/4 ounce) cans cream of chicken soup, undiluted
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1 (10 ounce) can low sodium chicken broth ((mixed with with water to measure 5 cups)
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1/2-1 teaspoon garlic powder (may omit if desired)
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3 cups chopped cooked chicken or 3 cups turkey
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1 cup small frozen mixed vegetables, thawed
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1/4 teaspoon fresh ground black pepper (or to taste)
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1 (7 1/2 ounce) can refrigerated buttermilk biscuits (such as Pillsbury)
Instructions
- In a bowl mix the chicken soup with water to measure 5 cups then add/whisk in the 2 cans of undiluted cream of chicken soup and garlic powder until smooth and combined.
- Transfer to a Dutch oven then add in cooked chicken or turkey and frozen vegetables and black pepper; bring to a boil over medium heat-high stirring.
- Separate the biscuits in half forming 2 rounds, then slice each round in half.
- Drop the biscuits into the simmering mixture one piece at a time then gently stir.
- Cover and reduce the heat to low and simmer for about 15-20 minutes, stirring gently a few times during cooking.