Biscuit-Topped Chicken Pot Pie
Recipe from Campbell's

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Biscuit-Topped Chicken Pot Pie

by 2  people

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Servings: 5
Prep Time: 15 mins
Total Time: 45 mins
Related Categories: Chicken Pot Pie, Chicken Pot Pie
 
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Ingredients
  • 2  cans
    (10 3/4 ounces each) Campbell's® Condensed Cream of Potato Soup
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  • 1  cup
    milk
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  • 1/4  tsp.
    dried thyme leaves , crushed
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  • 1/4  tsp.
    ground black pepper
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  • 4  cups
    cooked cut-up vegetables *
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  • 2  cups
    cubed cooked chicken
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  • 1  pkg.
    (7 1/2 to 10 ounces) refrigerated biscuit
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Directions
1.
In 3-quart shallow baking dish mix soup, milk, thyme, pepper, vegetables and chicken.
2.
Bake at 400 degrees F. for 15 minutes or until hot. Stir. Arrange biscuits over chicken mixture. Bake 15 minutes more or until biscuits are golden.
3.
* Use a combination of broccoli flowerets, sliced carrots and peas or broccoli flowerets, cauliflower flowerets and sliced carrots or broccoli flowerets and sliced carrots.
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