2-Step Inside-Out Chicken Pot Pie
Fast food meets comfort food in this easy-to-make "pot pie" where the filling is served on top of buttery biscuits. And yes, it takes less than 30 minutes to make!
Ingredients
1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
8 hot biscuit, split
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
8 hot biscuit, split
Instructions
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.
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.
2-Step Inside-Out Chicken Pot Pie
Fast food meets comfort food in this easy-to-make "pot pie" where the filling is served on top of buttery biscuits. And yes, it takes less than 30 minutes to make!
Directions
Print
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.
Ingredients
1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
8 hot biscuit, split
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