Easy Chicken Pot Pie
"Need to try this one on one of those crazy busy days. Never thought of using a can of potato soup... Interesting"
CommentJane Johnson
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Easy Chicken Pot Pie

Easy Chicken Pot Pie

Serves 4 | Prep/Cook Time:
  • Calories 680
  • Protein 29g
  • Sodium 2640mg
  • Sat.Fat 10g
  • Sugar 17g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 680
% Daily Value*
Total Fat 25g 38 %
Saturated Fat 10g 50 %
Cholesterol 75g 25 %
Sodium 2640mg 110 %
Total Carbs 82g 27 %
Dietary Fiber 4g 16 %
Sugars 17g
Protein 29g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.)
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)
1 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 no-stick spray.
2 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).
3 Bake for 8 to 10 minutes in a preheated 450° F oven, or until biscuits are browned.
Rated 5/5 based on 1 customer reviews
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