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Biscuit-Topped Chicken Pot Pie

Biscuit-Topped Chicken Pot Pie

4.53 15

Refrigerated biscuits make the perfect crust for our easy to make chicken pot pie...it's family friendly, very tasty, and on the table in less than one hour.

serves 4 people

Ingredients

cost per recipe: $8.13

The price is determined by the national average.

  • 2

    cans (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup

  • 1

    cup milk

  • 1/4

    teaspoon dried thyme, crushed

  • 1/4

    teaspoon ground black pepper

  • 4

    cups frozen California vegetable blend (broccoli, cauliflower, carrots), cooked

  • 2

    cups cubed boneless, skinless chicken breasts, cooked

  • 1

    package (7 1/2 to 10 ounces) refrigerated biscuit dough (10 biscuits)

view nutrition info

How to Make It

Stir the soup, milk, thyme, black pepper, vegetables and chicken in a shallow 3-quart baking dish. Bake at 400°F. for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.  Arrange the biscuits over the chicken mixture. Bake for 15 minutes or until the biscuits are golden brown.
Step 1

Stir the soup, milk, thyme, black pepper, vegetables and chicken in a shallow 3-quart baking dish.

Step 2

Bake at 400°F. for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.  Arrange the biscuits over the chicken mixture.

Step 3

Bake for 15 minutes or until the biscuits are golden brown.

Recipe Tips

  • Easy Substitution: You can also substitute thawed frozen peas for some of the vegetables.

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup

Ratings & Reviews

(15)
  • Donna R.

    April 16, 2020

    Wrong name

    This is NOT a form of chicken POT pie! There is no pot involved. You can call it chicken pie. I am a PA Dutchman, and chicken pot pie is made with rolled dough and cooked in a POT!

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    (0) (2)
  • Isabelle L.

    October 6, 2018

    My Untraditional Thanksgiving Meal

    A few years ago I made this for my family when my mom was too overworked to cook our traditional thanksgiving meal. Now, it's become a tradition!! I only use frozen broccoli because it's the only veggie my kids don't mind and everyone loves. And I always get compliments on my pot pie!! About to make a few now for this upcoming holiday!! :)

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  • Patches

    November 20, 2014

    Easy to prepare and substitute with what you have on hand

    I used mixed frozen vegetables, frozen cubed hash brown potatoes and cream of mushroom with Italian seasoning, garlic salt and parmesan cheese. As in chicken and dumplings made with biscuits on top, I expected the bottoms to be a little doughy. It was delicious!

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    (0) (0)
  • jaymie b.

    October 5, 2014

    tastey

    It was good but I wouldn't make it with the biscuits on the top next time but on the side and I used cream of celery and cream of mushroom soup and added boiled potatoes and doubled the tyme it was very good

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  • Lindsey M.

    January 17, 2014

    Good, but....

    This recipe was tasty BUT my biscuits were raw on the bottom and dark on top. If I make this again I will cook the biscuits separately and then plop them on top. I used broccoli and corn which was a tasty combo.

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