A quick and easy version of pot pie that you and your kids will love!
Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::4
Yield::4 servings
Ingredients
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2 (10.75 ounce) cans cream of potato soup
1 (10.75 ounce) can cream of chicken soup
1 ⅓ cups milk
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
4 cups frozen mixed vegetables, thawed
2 cups diced cooked chicken
1 (10 count) package refrigerated biscuit dough, separated and cut into quarters
Directions
Preheat oven to 375 degrees F (190 degrees C).
Mix cream of potato soup, cream of chicken soup, milk, Italian seasoning, and ground black pepper together in a large bowl. Stir mixed vegetables and chicken into the soup mixture. Fold biscuit dough into the mixture to coat. Pour mixture into a 13×9-inch baking dish.
Bake in preheated oven until bubbly and the dough is baked, 30 to 35 minutes.
Cook's Note:
I usually check on the dough at the top about 20 minutes in and flip over the biscuit pieces to avoid them becoming too toasted.