This image courtesy of www.campbellskitchen.com
Fast food meets comfort food in this easy-to-make "pot pie" where the filling is served on top of buttery biscuits. Turn your old fashioned favorite upside down and get a little crazy with your chicken pot pie recipes.
4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces
1 can (10.75-ounces) Campbell's Condensed Cream of Chicken Soup
1 (16-ounces) bag of frozen vegetable combination (broccoli, cauliflower, carrots)
8 hot biscuits, split (homemade or from the store)
- Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often.
- Stir the soup and vegetables in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the biscuits.
Nutrition per Serving (about 1 cup each)