Source: Campbell's Recipes

Biscuit-Topped Chicken Pot Pie
Refrigerated biscuits make the perfect crust for our easy to make chicken pot pie...it's family friendly, very tasty, and on the table in less than one hour.
Rating:
Serves: 4 servings (about 1 1/2 cups each)
Prep Time: 15 minutes
Cook Time: 30 minutes

 

 
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Potato Soup
1 cup milk
1/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
4 cups cooked cut-up vegetables (broccoli florets, sliced carrots and cauliflower florets or peas)
2 cups cubed cooked chicken
1 package (7 1/2 to 10 ounces) refrigerated Biscuit




Stir the soup, milk, thyme, black pepper, vegetables and chicken in a shallow 3-quart baking dish.
Bake at 400°F. for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.  Arrange the biscuits over the chicken mixture.
Bake for 15 minutes or until the biscuits are golden brown.