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.

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

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