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Biscuit-Topped Chicken Pot Pie

Biscuit-Topped Chicken Pot Pie

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Campbell's Kitchen

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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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

Directions

  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.
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Reviews

vhessler
34
12/28/2011

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 half 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.

JARRIE
24
7/12/2010

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 noticeable; I'd probably increase that next time. Thanks for the recipe!

Lorene
23
4/14/2010

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 would be better off using 2% for a thicker consistancy. Overall it was great though. Super easy and will make it again!