Easy Chicken Pot Pie

Easy Chicken Pot Pie is a simple solution for the hurried home cook.

Yield: Serves 4


  • 2 8-oz. cans chicken, drained
  • 2 13-1/4 oz. cans mixed vegetables, drained
  • 2 10-3/4 oz. cans cream of chicken soup
  • 1 cup milk
  • salt and pepper to taste
  • 1 8-oz. pkg. shredded Cheddar or Colby cheese, divided
  • 1 12-oz. tube refrigerated biscuits


  1. In a bowl, combine all ingredients except cheese and biscuits. Transfer to a greased 13"x9" baking pan; top with 3/4 of cheese. Separate biscuits and tear each into 4 to 5 pieces; place on top of cheese. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 45 minutes, or until biscuits are golden.
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