Jane JohnsonEasy Chicken Pot Pie
In The Refrigerated Meat Case
Easy Chicken Pot Pie
In The Refrigerated Meat Case
In The Refrigerated Meat Case
Made With:
PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.)
PREP TIME: 0min COOK TIME: 10min
Serves 4
- 580
Calories - 28g
Protein - 2250mg
Sodium - 2g
Sat. Fat - 13g
Sugar 
Ingredients
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)
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.
Easy Chicken Pot Pie
20 MIN
