Easy Weeknight Chicken Pot Pie
An easy and delicious chicken pot pie recipe that is perfect at the end of a long day. Comfort food at its finest!
Servings 4
Ingredients
- 1 - 10.75 oz can condensed cream of celery soup
- 1 - 10.75 oz can condensed cream of potato soup
- 1 cup milk
- 1/4 tsp. dried thyme leaves crushed
- 1/4 tsp. ground black pepper
- 1 - 14.5 oz can sliced carrots drained
- 1 - 14.5 oz can cut green beans drained
- 2 - 12.5 oz cans white premium chunk chicken breast drained
- 1 - appox. 10 oz can buttermilk biscuits
Instructions
- Preheat oven to 400 degrees fahrenheit.
- Place chicken into a bowl and break the chunks up with a fork.
- Add soups, milk, thyme, black pepper and vegetables.
- Mix thoroughly.
- Place into a 3 quart shallow baking dish.
- Bake at 400F for 15 minutes. Remove from oven and stir.
- Cut each biscuit into quarters.
- Arrange cut biscuits over chicken mixture.
- Return to oven and bake 15 minutes or until biscuits are golden.
Notes
Chicken mixture may be prepared a day ahead and refrigerated. Do not bake until ready to serve.
Adapted from Campbell's Soup