2-Step Inside-Out Chicken Pot Pie

Fast food meets comfort food in this easy-to-make "pot pie" where the filling is served on top of buttery biscuits. And yes, it takes less than 30 minutes to make!

Ingredients

1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
8 hot biscuit, split

Instructions

Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often.
Stir the soup and vegetables in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the biscuits.

2-Step Inside-Out Chicken Pot Pie

Fast food meets comfort food in this easy-to-make "pot pie" where the filling is served on top of buttery biscuits. And yes, it takes less than 30 minutes to make!

Directions

Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often.

Stir the soup and vegetables in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the biscuits.

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