Easy Chicken Pot Pie

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

Jane Johnson

"Yummy"

Irene Levan

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

Cecile Slinkman

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

Janet Davis

Easy Chicken Pot Pie

Serves 4 | Prep/Cook Time: 10 Min

Vitamin A %
Total Carbs 82g		27 %
	Dietary Fiber 4g	16 %
	Sugars 17g
Protein 29g
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.

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