Biscuit-Topped Chicken Pot Pie
Refrigerated biscuits make the perfect crust for our easy to make chicken pot pie...it's family friendly, very tasty, and on the table in less than one hour.
Ingredients
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
1 cup milk
0.25 teaspoon dried thyme, crushed
0.25 teaspoon ground black pepper
4 cups frozen California vegetable blend (broccoli, cauliflower, carrots), cooked
2 cups cubed boneless, skinless chicken breasts, cooked
1 package (7 1/2 to 10 ounces) refrigerated biscuit dough (10 biscuits)
1 cup milk
0.25 teaspoon dried thyme, crushed
0.25 teaspoon ground black pepper
4 cups frozen California vegetable blend (broccoli, cauliflower, carrots), cooked
2 cups cubed boneless, skinless chicken breasts, cooked
1 package (7 1/2 to 10 ounces) refrigerated biscuit dough (10 biscuits)
Instructions
Stir the soup, milk, thyme, black pepper, vegetables and chicken in a shallow 3-quart baking dish.
Bake at 400°F. for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Arrange the biscuits over the chicken mixture.
Bake for 15 minutes or until the biscuits are golden brown.
Bake at 400°F. for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Arrange the biscuits over the chicken mixture.
Bake for 15 minutes or until the biscuits are golden brown.
Biscuit-Topped Chicken Pot Pie
Refrigerated biscuits make the perfect crust for our easy to make chicken pot pie...it's family friendly, very tasty, and on the table in less than one hour.
Directions
Print
Stir the soup, milk, thyme, black pepper, vegetables and chicken in a shallow 3-quart baking dish.Bake at 400°F. for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Arrange the biscuits over the chicken mixture.Bake for 15 minutes or until the biscuits are golden brown.
Ingredients
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup1 cup milk0.25 teaspoon dried thyme, crushed0.25 teaspoon ground black pepper4 cups frozen California vegetable blend (broccoli, cauliflower, carrots), cooked2 cups cubed boneless, skinless chicken breasts, cooked1 package (7 1/2 to 10 ounces) refrigerated biscuit dough (10 biscuits)
Apricot Chicken en Croûte
This elegantly presented dish is surprisi...
Grilled Mozzarella, Spinach & Red P...
A restaurant style sandwich that’s easy ...
Turkey Fajita Wraps
Slow cooking is the key to the moist and ...
Puff Pastry Vegetable Pizza
This large rectangular pizza, topped with ...