Name: Biscuit-Topped Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 (10.5-oz) cans condensed cream of potato soup; 1 cup milk; 1/4 tsp dried thyme, crushed; 1/4 tsp ground black pepper; 4 cups frozen California vegetable blend (broccoli, cauliflower, carrots), cooked; 2 cups cubed boneless, skinless chicken breasts, cooked; 1 pkg (7.5-to 10-oz) refrigerated biscuit dough (10 biscuits)

Biscuit-Topped Chicken Pot Pie

15min Prep, 30min Cook, 45min Total

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Ingredients

2 (10.5-oz) cans condensed cream of potato soup
1 cup milk
¼ tsp dried thyme, crushed
¼ tsp ground black pepper
4 cups frozen California vegetable blend (broccoli, cauliflower, carrots), cooked
2 cups cubed boneless, skinless chicken breasts, cooked
1 pkg (7.5-to 10-oz) 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.

Biscuit-Topped Chicken Pot Pie

Ingredients

Instructions

Bonus Collections Meal Plan

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