Source: Campbell's Recipes

2-Step Inside-Out Chicken Pot Pie
Fast food meets comfort food in this easy-to-make "pot pie" where the filling is served on top of buttery biscuits.  And yes, it takes less than 30 minutes to make!
Rating:
Serves: 4 servings (about 1 cup each)
Prep Time: 10 minutes
Cook Time: 15 minutes

 

 
4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)
8 hot biscuit, split




Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often.

Stir the soup and vegetables in the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Serve the chicken and sauce over the biscuits.


Notes:
Nutritional Values per Serving using Campbell's Cream of Chicken Soup: Calories 635, Total Fat 27g, Saturated Fat 6g, Cholesterol 73mg, Sodium 1774mg, Total Carbohydrate 63g, Dietary Fiber 6g, Protein 36g, Vitamin A 51%DV, Vitamin C 72%DV, Calcium 9%DV, Iron 21%DV

Nutritional Values per Serving using Campbell's 98% Fat Free Cream of Chicken Soup: Calories 604, Total Fat 23g, Saturated Fat 6g, Cholesterol 70mg, Sodium 1534mg, Total Carbohydrate 63g, Dietary Fiber 6g, Protein 36g, Vitamin A 52%DV, Vitamin C 72%DV, Calcium 9%DV, Iron 20%DV


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