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

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

  • (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    (10 1/2 ounces) 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 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) 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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Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

calories

590 630

totalfat

17g 20g

saturatedfat

3g 4g

cholesterol

110mg 110mg

sodium

1550mg 1620mg

totalcarbohydrate

70g 68g

dietaryfiber

5g 6g

protein

41g 41g

vitamina

30%DV 30%DV

vitaminc

40%DV 40%DV

calcium

8%DV 8%DV

iron

20%DV 20%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#25628

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