2-Step Inside-Out Chicken Pot Pie

Campbell's 2-Step Inside-Out Chicken Pot Pie Recipe

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!

At a glance

Prep

10 min.

Total

25 min.

Serves

4

Servings: about 1 cup each

Cook: 15 min.

Made With

  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

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What You'll Need

1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
8 hot biscuits, split

How to Make It

  • 1

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

  • 2

    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.

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RID#25628

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