Easy Chicken Pot Pie

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Jane Johnson

"Need to try this one on one of those crazy busy days. Never thought of using a can of potato soup... Interesting"

Irene Levan

"Yummy"

Cecile Slinkman

"We tried this already and it was so good."

Janet Davis

"How easy and delicious is this!!! I'm making it for supper!!!"

marilyn r hammond

"nice and easy, looks delicious!"

Easy Chicken Pot Pie

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PERDUE^® SHORT CUTS^® Carved Chicken Breast, Grilled Italian Style (9 oz.)

In The Refrigerated Meat Case

Easy Chicken Pot Pie

PREP TIME: 0min COOK TIME: 10min
Serves 4

PREP TIME: 0min COOK TIME: 10min

Serves 4

580
Calories
28g
Protein
2250mg
Sodium
2g
Sat. Fat
13g
Sugar

Serving Per Recipe: 4
Amount Per Serving
Calories 580
% Daily Value*
Total Fat 9g	14%
	Saturated Fat 2g	10%
Cholesterol 40mg	13%
Sodium 2250mg	94%

Total Carbs 98g	33%
	Dietary Fiber 6g	24%
	Sugars 13g
Protein 28g
Vitamin A 80%
Vitamin C 20%
Calcium 10%
Iron 30%
*Percent Daily Values are based on a 2,000 calorie diet.

PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.)

In The Refrigerated Meat Case

PERDUE^® SHORT CUTS^® Carved Chicken Breast, Grilled Italian Style (9 oz.)

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Ingredients

1 pkg.PERDUE^® SHORT CUTS^® Carved Chicken Breast, Grilled Italian Style (9 oz.)

1 boxfrozen mixed vegetables (9 or 10 ounces)

1 cancream of potato soup (10 3/4 ounces)

1/2 cupmilk

1 pkg.refrigerated buttermilk biscuits (10 count)

Step 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 non-stick spray.

Step 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).

Step 3

Bake for 8 to 10 minutes in a preheated 450°F oven or until biscuits are browned.