Five ingredients and just 35 minutes is all it takes for a pot pie dinner for two.
can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
cup frozen mixed vegetables
cup diced cooked chicken
teaspoon freshly ground black pepper
Pillsbury™ frozen buttermilk or southern style biscuits (from 25-oz bag)
Heat oven to 375°F. Spray 2 ovenproof baking dishes (about 5 inches in diameter) or 2 (15-oz) ramekins with cooking spray.
In medium microwavable bowl, microwave soup, frozen vegetables, chicken and pepper uncovered on High 5 to 6 minutes or until warm. Divide soup mixture evenly between baking dishes. Top each with 1 frozen biscuit. Place baking dishes on cookie sheet with sides.
Bake 25 to 30 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.
Rotisserie chicken is a super convenient way to get the cooked chicken for this pot pie.
This recipe can easily be doubled to make 4 servings!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.