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Quick n' Easy Chicken Pot Pie

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 25 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 1 tube Pillsbury Grand’s Butter Tastin' biscuits
  • 2 cans Campbell’s Cream of Chicken Soup
  • 8 oz. 2% milk
  • 2 packages (6 oz. each) Oscar Mayer Chicken Strips & Cuts - Chicken Breast Strips - Grilled, sliced in thirds
  • 2 cups frozen carrots
  • 2 cups frozen peas
  • 8 oz. Kraft Natural Cheese Shreds - Colby & Monterey Jack 2% Milk Shredded, divided
make it
Follow directions on tube of Pillsbury Grand’s Butter Tastin' biscuits to make biscuits.

While biscuits are baking, mix Campbell’s Cream of Chicken Soup and milk in a bowl with a wire whisk until thoroughly mixed. Slice the Oscar Mayer Chicken Strips in thirds. Add the chicken strips, frozen carrots and frozen peas to milk and soup mixture. Microwave on high for 7 minutes stir and then heat for 5-7 minutes more.

Divide soup into 4 bowls. Sprinkle each bowl with 2 oz. of Kraft Natural Cheese Shreds and 2 biscuits.
For an added treat, slice biscuits in half and arrange on a plate. Pour soup over biscuits and sprinkle with 2 oz. of Kraft Natural Cheese Shreds.
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