CMR Biscuit-Topped Chicken Pot Pie
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 258.7
- Total Fat: 8.7 g
- Cholesterol: 43.9 mg
- Sodium: 1,369.5 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 6.0 g
- Protein: 18.4 g
View full nutritional breakdown of CMR Biscuit-Topped Chicken Pot Pie calories by ingredient
Number of Servings: 5
Ingredients
-
2 cans (10 3/4 oz each) Campbell's Condensed Cream of
Potato soup
1 cup 2% milk
1/4 tsp dried thyme leaves, crushed
1/4 tsp ground black pepper
4 cups cut-up vegetables*
2 cups cubbed cooked chicken**
1 package (7 1/2 to 10 oz) refrigerated biscuits
Tips
*Use a combination of broccoli flowerets, sliced carrots and peas or broccoli flowerets and sliced carrots. These can be frozen.
**Can use canned chicken breast.
Directions
Pre-heat oven to 400 degrees.
In 3-quart shallow baking dish mix soup, milk, thyme, pepper, vegetables and chicken.
Bake for 15 minutes or until hot. Stir. Arrange biscuits over chicken mixture.
Bake for 15 minutes more or until biscuits are golden.
Serving Size: 5 servings
In 3-quart shallow baking dish mix soup, milk, thyme, pepper, vegetables and chicken.
Bake for 15 minutes or until hot. Stir. Arrange biscuits over chicken mixture.
Bake for 15 minutes more or until biscuits are golden.
Serving Size: 5 servings