Easy Grands!® Chicken Pot Pie
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- 2 cans (18.6 oz each) ProgressoÂ® Rich & Hearty chicken pot pie style soup
- 1 bag (12 oz) Green GiantÂ® Valley Fresh SteamersÂ® frozen mixed vegetables (2 1/2 cups)
- 2 1/2 cups cubed chicken
- 1 can (10.2 oz) PillsburyÂ® Grands!Â® Flaky Layers refrigerated biscuits
- 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..
- Boil chicken mixture as directed to make sure it gets really hot before placing biscuits on top, assuring biscuits will then bake thoroughly.
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Easy Grands!® Chicken Pot Pie Recipe at a Glance
- COURSE: Main Dishes
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