Biscuit-Topped Chicken Pot Pie
Total Time: 25 Minutes
Serves: 4
Prep Time: 10 Minutes
Ingredients
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2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
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1 cup milk
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1/4 teaspoon dried thyme, crushed
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10 ounces frozen California vegetable blend (broccoli, cauliflower, carrots) (about 4 cups), thawed
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2 cups cubed cooked chicken
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1 package (7 1/2 ounces) refrigerated biscuit dough (10 biscuits)
Directions
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Heat the oven to 400°F. While the oven is heating, stir the soup, milk, thyme, vegetables and chicken in a 13x9x2-inch baking dish. Season with salt and pepper.
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Bake for 15 minutes or until hot. Stir the chicken mixture. Arrange the biscuits over the chicken mixture.
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Bake for 15 minutes or until the biscuits are golden brown and done.
Tips
Easy Substitution: You can also substitute thawed frozen peas for some of the vegetables.
