1. Preheat oven to 425°F.   Spray a 2-quart baking dish with non-stick cooking spray.  In a large saucepan, cook vegetables according to package directions until just barely tender.  Drain, then add chicken, soup, milk, poultry seasoning and black pepper.  Bring to a boil, stirring frequently, on medium high heat.  Reduce heat; cover and simmer for 5 - 7 minutes.
2. Spoon mixture into baking dish.  Separate biscuit dough into 6 -10 pieces and place gently on top.  Bake for 15 - 17 minutes, or until biscuits are deep golden brown.  Let stand for 5 minutes before serving.

Creamy Chicken Pot Pie

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Creamy Chicken Pot Pie
By bob williams | February 23, 2010, 10:31 am | newport, RI

its was looking good till you said refrigerated biscuits.

Creamy Chicken Pot Pie
By Sue | February 12, 2010, 9:13 am | Albany, NY

I used this recipe with Campbell's GOLDEN mushroom soup and added one onion (quartered and microwaved until soft). Used frozen vegetables, etc. and it was a great hit. Doubled the recipe to feed a small crowd and EVERYONE raved about it.

Creamy Chicken Pot Pie
By Geraldine Biscardi | February 11, 2010, 7:00 pm | Maple Shade, NJ

Love Perdue Product, every one -cooked and fresh. Thanks for our receipe--We love pot-pie-especially Lancaster County Amish style, and so I will try your recipe--It appears to be an easy one with ingredients that we like. Geri Biscard

Quick Chicken Pot Pie
By Dawn | November 5, 2007, 7:28 pm | PA

This was great! My 4 year old and my husband loved it!! I used the fat free low sodium cream of chicken and it came out great!!!! Will definitely make again.

Quick Chicken Pot Pie
By Diane Swasey | November 3, 2006, 4:43 am | Manchester, NH

I made this recipe yesterday. I exchanged the mixed frozen vegetables for frozen cut green beans. It is great!!!