Easy Chicken Pot Pie
PREP TIME: 0min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9g||14%|
|Saturated Fat 2g||10%|
|Total Carbs 98g||33%|
|Dietary Fiber 6g||24%|
|Vitamin A 1%|
|Vitamin C 20%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 box frozen mixed vegetables (9 or 10 ounces)
1 can cream of potato soup (10 3/4 ounces)
1/2 cup milk
1 pkg. refrigerated buttermilk biscuits (10 count)
Cut chicken into bite-size pieces. In a large pot, mix chicken, vegetables, soup and milk. Heat through. Pour into an 8X8 casserole dish coated with non-stick spray.
Place biscuits in a single layer on top of chicken mixture, starting in the center (biscuits will not reach all the way to the edge).
Bake for 8 to 10 minutes in a preheated 450°F oven or until biscuits are browned.
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