ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Easy Grands!® Chicken Pot Pie

Prep time 10 mins
Cook time 20 mins
Yield 8 Servings
Only four ingredients, and you have a warm pot pie!

Ingredients

  • 2 cans (18.6 oz each) Progresso® Rich & Hearty chicken pot pie style soup
  • 1 bag (12 oz) Green Giant® Valley Fresh Steamers® frozen mixed vegetables (2 1/2 cups)
  • 2 1/2 cups cubed chicken
  • 1 can (10.2 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

How to Make It

  1. In 4-quart saucepan, mix soups, frozen vegetables and chicken. Heat to boiling; boil 2 minutes, stirring occasionally. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.

  2. Meanwhile, pull each biscuit apart into 2 layers; cut each into 4 pieces. Place biscuit pieces over hot mixture.

  3. Bake uncovered at 375°F 16 to 20 minutes or until biscuits are light golden brown..

  4.  

  5. Boil chicken mixture as directed to make sure it gets really hot before placing biscuits on top, assuring biscuits will then bake thoroughly.

  6.  

  7.