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Biscuit-Topped Chicken Pot Pie

Biscuit-Topped Chicken Pot Pie

Total Time: 25 Minutes

Serves: 4

Prep Time: 10 Minutes



  • 2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup

  • 1 cup milk

  • 1/4 teaspoon dried thyme, crushed

  • 10 ounces frozen California vegetable blend (broccoli, cauliflower, carrots) (about 4 cups), thawed

  • 2 cups cubed cooked chicken

  • 1 package (7 1/2 ounces) refrigerated biscuit dough (10 biscuits) 


  1. 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.

  2. Bake for 15 minutes or until hot. Stir the chicken mixture. Arrange the biscuits over the chicken mixture.

  3. Bake for 15 minutes or until the biscuits are golden brown and done.




Easy Substitution: You can also substitute thawed frozen peas for some of the vegetables.  

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