Easy Chicken Pot Pie
Warm, flaky biscuits cover steamy Grilled & Ready® Oven Roasted Diced Chicken Breast and vegetables. Our take simplifies the classic recipe and reduces prep time.
4
Servings
10 m
Preparation
15 m
Cooking
410
Calories
Ingredients
3/4 cup (6 ounces) Grilled & Ready® Oven Roasted Diced Chicken Breast
1 can mixed vegetables, 16-oz., drained
1 can cream of chicken soup
1 cup milk
1 can refrigerated buttermilk biscuits, 12-oz.
| Calories | 410 |
| Protein | 21 g |
| Total Fat | 13 g |
| Cholesterol | 45 mg |
| Sodium | 1690 mg |
| Total Carbohydrate | 55 mg |
*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
Directions
1. Preheat oven to 400°F. Combine Grilled & Ready® Oven Roasted Diced Chicken Breast, 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.
| Calories | 410 |
| Protein | 21 g |
| Total Fat | 13 g |
| Cholesterol | 45 mg |
| Sodium | 1690 mg |
| Total Carbohydrate | 55 mg |
*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