Biscuit-Topped Chicken Pot Pie16 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“Mix creamy potato soup, chicken and vegetables into a savory filling for this biscuit-topped family favorite.” - by Campbell's Kitchen
Original recipe yields 5 servings
- In 3-quart shallow baking dish mix soup, milk, thyme, pepper, vegetables and chicken.
- 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.
Amount Per Serving (5 total)
- 423 cal
- 15.4 g
- 53.3 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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 noticeabl..." See moree; I'd probably increase that next time. Thanks for the recipe!"
"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. You..." See more would be better off using 2% for a thicker consistancy. Overall it was great though. Super easy and will make it again!"
"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 and a h..." See morealf cup of chicken broth/stock. Cut up or shredded chicken and salt and pepper to taste. Mix together and pour into an 11x13 deep pan. I use biscuit mix to top it. Bake for 20-30 minutes until the biscuits are done and the filling is hot. My husband would eat this everyday if I made it! My kids love it too! Very simple but filling meal."
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