For this New Years Eve Washington DC recipe, you will need a crock pot, a spoon, a whisk, a pair of tongs, a thermometer, a knife, a cutting board, a can opener, and a 2-cup measuring cup.  You will also need one pound of uncooked boneless skinless chicken breast, one cup of fresh raw carrots, one cup of cut up fresh raw potatoes, one cup of fresh uncooked peas, one cup of fresh uncooked green beans, one cup of fresh uncooked lima beans, one cup of cooked corn, a medium cut up onion, a stick of butter, one can each of cream of celery soup and cream of mushroom soup, two cans of milk, one can of water, a teaspoon of salt, and a teaspoon of pepper.  For the topping, you will need one cup of quick biscuit mix, ½ cup of milk, and 1 egg.

First, in the Crock pot, whisk together the soups and two cans of milk.  Next, stir in the can of water, the stick of butter, the salt and pepper, the carrots, the potatoes, the peas, the green beans, the lima beans, the corn, and the onion.  Once everything is all mixed up together, put the chicken breasts in; turn them over a few times so that they are covered in the washington d.c. new years eve soup/veggie mixture.  Cover the crock pot, and put it on medium for three hours or on high for two hours or until the chicken breasts are 160 degrees (fully cooked).

After the chicken breasts are cooked, let them cool on the cutting board for five minutes.  Then, cut the chicken into 1-inch pieces, and stir it back into the soup/veggie mixture.  Now, in the measuring cup, using the spoon, mix together the quick biscuit mix, the ½ cup of milk, and the egg; this is your topping that you will pour evenly over the soup/veggie/chicken mixture that is in the crock pot.  Put the cover back on the crock pot, and set it on high again for 30-45 minutes or until the topping mixture is cooked and lightly browned.  Serve the New Years Eve Washington DC Pot Pie immediately in serving-size bowls.  Leftovers can be refrigerated in an airtight container for up to three days or frozen for up to three months.

30 Minute Recipes For Chicken - Chicken Biscuit Pie in Chicken

There's nothing like eating chicken and biscuit pie on a cold day to warm up your insides. It's mom's comfort food that is always welcome at any mealtime. This dish can be made in about 30 minutes, so you're not going to need to spend a lot of time in preparation.
To make this dish you'll need a bag of frozen boneless, chicken tenderloins. Two boxes of chicken flavored rice, water, a can of cream of chicken soup, a bag of frozen mixed vegetables and one container of buttermilk biscuits.
Preheat oven to 400 degrees.
Run 12 pieces of frozen chicken under cold water for 1 or 2 minutes to remove ice. Cut chicken into 1-inch pieces.
In a large saucepan, combine the chicken, 4 cups of water, 2 boxes of chicken flavored rice, plus the seasoning packets, 1 can of cream of chicken soup and 1 large bag of frozen mixed vegetables. Mix all ingredients completely.
Bring to a boil and cover; reduce heat to a simmer and simmer for 10 minutes, or until juices of chicken run clear. Place chicken mixture into a 13x9-inch baking pan and top with uncooked refrigerator biscuits. Bake 10 to 12 minutes, or until the biscuits are a deep brown color.
Serve immediately.
Makes 8 servings.
Bonus Recipe: Buttermilk Drop Donuts
To make these donuts you'll need: vegetable oil, all purpose flour, sugar, salt baking powder, ground nutmeg, baking soda, buttermilk and 1 egg.
In a Dutch oven or large pot, heat up 2 to 3 inches of vegetable oil to about 375 degrees.
In a large bowl, combine 2 cups all purpose flour, 1/4 cup sugar, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon ground nutmeg and 1/2 teaspoon baking soda.

 Add in 1/4 cup of vegetable oil, 3/4 cup buttermilk and 1 egg. Beat mixture with fork until smooth.
Drop batter by teaspoonfuls into hot oil. Fry for about 3 minutes or until donuts are golden brown color on all sides. Drain on paper towels and immediately roll in sugar.
Makes about 3 1/2 dozen donuts.