Campbell’s kitchen recipe: Chicken Pot Pie with Onion Biscuits

Chicken Pot Pie with Onion Biscuits

Cream of chicken soup and frozen veggies make the filling a breeze…Cheddar cheese, French fried onions and baking mix make the biscuit topping absolutely irresistible!prep time10minutestotal time38minutesserves6people


cost per recipe: $9.61

  • 1can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
  • 1 1/2cups milk
  • 1/4teaspoon dried thyme, crushed
  • 1package (10 ounces) frozen peas and carrots, thawed
  • 2cups diced cooked chicken
  • 1 1/2cups all purpose baking mix
  • 1 1/3cups French’s® French Fried Onions, Original or Cheddar
  • 1/2cup shredded Cheddar cheese

GET INGREDIENTSview nutrition info

How to Make It

Step 1

Heat the oven to 375ºF.  While the oven is heating, stir the soup, 1 cup milk and thyme in a 2-quart casserole until the mixture is smooth. Stir in the vegetables and chicken.

Step 2

Stir the baking mix, 2/3 cup onions and the remaining milk in a medium bowl until blended. Drop 6 spoonfuls of the biscuit mixture over the top of the chicken mixture.

Step 3

Bake for 25 minutes or until the biscuits are golden brown. Sprinkle the biscuits with the cheese and the remaining onions. Bake for 3 minutes or until the cheese is melted and the onions are golden brown.

I’m trying this recipe this week

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