Valley Fresh Chicken Pot Pie
Makes:
6 servings
Total Time:
1 hr
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 1 can (10-1/2-ounce) reduced-fat cream of broccoli soup
- 1/3 cup milk
- 1/4 teaspoon coarsely ground pepper
- 1/8 teaspoon dried thyme leaves
- 1 can (10-ounce) 100% Natural White Chicken, drained and shredded
- 1 package (10-ounce) frozen vegetables, thawed and drained
- 1 can (4-1/2-ounce) reduced-fat refrigerated buttermilk biscuits (6 count)
make it
Preheat oven to 400°F. In 1-1/2-quart round baking dish, combine soup, milk, pepper and thyme. Stir in chicken and vegetables.
Bake 20 to 25 minutes.
Separate biscuits: cut each biscuit into quarters. Arrange biscuits over chicken mixture.
Bake 12-15 minutes longer or until biscuits are golden brown.
Notes
