Biscuit-Topped Chicken Pot Pie only takes 10 minutes to put together and uses ingredients you probably already have on hand. The filling is extra decadent because it's made with Cream of Potato Soup, which becomes a rich and creamy sauce as it bakes. Fluffy, golden-brown biscuits on top make this a perfect comfort food dish. You can also substitute other frozen vegetables to use up some lingering veggies from your freezer- making Biscuit-Topped Chicken Pot Pie a go-to when you need a quick dinner idea.
Heat the oven to 400°F. While the oven is heating, stir the soup, milk, thyme, vegetables and chicken in a 13x9x2-inch baking dish. Season with salt and pepper.
Bake for 15 minutes or until hot. Stir the chicken mixture. Arrange the biscuits over the chicken mixture.
Bake for 15 minutes or until the biscuits are golden brown and done.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.