Biscuit-Topped Chicken Pot Pie

Biscuit-Topped Chicken Pot Pie
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  1. 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Potato Soup
  2. 1 cup milk
  3. 1/4 teaspoon dried thyme leaves, crushed
  4. 1/4 teaspoon ground black pepper
  5. 4 cups cooked cut-up vegetables (broccoli florets, sliced carrots and cauliflower florets or peas)
  6. 2 cups cubed cooked chicken
  7. 1 package (7 1/2 to 10 ounces) refrigerated biscuits
  1. 1 Stir the soup, milk, thyme, black pepper, vegetables and chicken in a shallow 3-quart baking dish.
  2. 2 Bake at 400°F. for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Arrange the biscuits over the chicken mixture.
  3. 3 Bake for 15 minutes or until the biscuits are golden brown.