Biscuit Topped Chicken Pot Pie

This turned out very well and is on our list to do again. Perfect for a cold night or when comfort food is needed. It is also simple and takes about 30-45 min total with prep time. We are going to have some left overs even after Terry had 3 helpings and I had 2. 

The Recipe!

2 cans  (10 3/4 ounces each) Campbell's® Condensed Cream of Potato Soup

1 cup  milk

1/4 tsp.  dried thyme leaves , crushed

1/4 tsp.  ground black pepper

4 cups  cooked cut-up vegetables * (we used a frozen medley that was steamed in the microwave)

2 cups  cubed cooked chicken (used left over chicken breast from lunch a few days before)

1 pkg.  (7 1/2 to 10 ounces) refrigerated biscuit

 

 

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.

 

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

 

EAT!!!