Biscuit-Topped Chicken Pot Pie

Biscuit-Topped Chicken Pot Pie

19

"Mix creamy potato soup, chicken and vegetables into a savory filling for this biscuit-topped family favorite."

Ingredients

45 m {{adjustedServings}} servings 423 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 53.3g
  • 17%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1517 mg
  • 61%

Based on a 2,000 calorie diet

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Directions

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  1. In 3-quart shallow baking dish mix soup, milk, thyme, pepper, vegetables and chicken.
  2. Bake at 400 degrees F for 15 minutes or until hot. Stir. Arrange biscuits over chicken mixture. Bake 15 minutes more or until biscuits are golden.

Footnotes

  • * Use a combination of broccoli flowerets, sliced carrots and peas or broccoli flowerets, cauliflower flowerets and sliced carrots or broccoli flowerets and sliced carrots.
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Reviews

19
  1. 24 Ratings

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I've been making a similar version of this for years. Instead of cream of potato, I use one can of cream of chicken and one can of cream of celery, 2 cans of mixed vegatables, half cup of milk a...

I had a request for "pot pie like the frozen kind", so this was my result. I used cream of celery soup rather than potato, and I'm certain that improved it (for us). The thyme was not really not...

Very good and tasty. I used peas, carrots and potatoes for the veggies. I made it in a casserole dish verses a pie dish. You will need more biscuits to top which I had. Also I used skim milk...