2-Step Chicken Pot Pie

Warm, flaky biscuits cover steamy Grilled & Ready® chicken and vegetables. Our take simplifies the classic recipe and reduces prep time.
  • Prep Time 10 minutes
  • Cook Time 15 minutes
  • Serves 4
  • Calories 420
  • Calories 420
  • Total Fat 13 g
  • Cholesterol 35 mg
  • Sodium 1520 mg
  • Total Carbohydrate 55 g
  • Protein 21 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 6 ounces Grilled and Ready Fully Cooked Refrigerated Oven Roasted Diced Chicken
  • 1 can mixed vegetables, 16-oz., drained
  • 1 can Cream of Chicken soup
  • 1 cup milk
  • 1 can refrigerated buttermilk biscuits, 12-oz.

Cooking Instructions

  1. Preheat oven to 400°F. Combine chicken, vegetables, soup and milk in medium bowl. Pour into medium-sized casserole dish. Top with unbaked biscuits.
  2. Bake casserole 12 to 15 minutes or until filling is bubbly and biscuits are golden brown.
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