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Biscuit-Topped Chicken Pot Pie

An image of prepared Biscuit-Topped Chicken Pot Pie showing chicken, Campbell's® Condensed Cream of Potato soup and California vegetable blend with biscuits on top.
  • prep time: 10 min
  • total time: 40 min
  • serves: 4 people
  • calories: 436 1 serving

Biscuit-Topped Chicken Pot Pie only takes 10 minutes to put together and uses ingredients you probably already have on hand.  The filling is extra decadent because it's made with Cream of Potato Soup, which becomes a rich and creamy sauce as it bakes.  Fluffy, golden-brown biscuits on top make this a perfect comfort food dish.  You can also substitute other frozen vegetables to use up some lingering veggies from your freezer- making Biscuit-Topped Chicken Pot Pie a go-to when you need a quick dinner idea.

Ingredients

  • 2 cans (10.5 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)

Instructions

  • Tips

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

  • Step 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.

  • Step 2

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

  • Step 3

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

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Calories 436
Total Fat 13 g
Sat. Fat 4 g
Trans Fat 2 g
Cholesterol 71 mg
Sodium 1525 mg
Total Carb 51 g
Dietary Fiber 3 g
Sugar 12 g
Protein 30 g
Vitamin D 4 %DV
Calcium 12 %DV
Iron 15 %DV
Potassium 12 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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