EASY GRANDS!™ CHICKEN POT PIE RECIPE - PILLSBURY.COM
Busy day turning into a busy night? Take a shortcut on time—but not taste—with this family-friendly chicken pot pie dinner that comes together with just four ingredients and 20 minutes. Combine creamy Progresso™ chicken pot pie soup with mixed vegetables and cubed chicken, top with buttery Pillsbury™ biscuits and bake until bubbly and golden brown. Everyone still gets a homecooked meal before they head back out, and you get to save your sanity.
Provided by Pillsbury Kitchens
Total Time 20 minutes
Prep Time 10 minutes
Yield 8
Number Of Ingredients 4
Steps:
- In 4-quart saucepan, mix soups, frozen vegetables and chicken. Heat to boiling; boil 2 minutes, stirring occasionally. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
- Meanwhile, pull each biscuit apart into 2 layers; cut each into 4 pieces. Place biscuit pieces over hot mixture.
- Bake uncovered at 375°F 16 to 20 minutes or until biscuits are light golden brown.
Nutrition Facts : Calories 270 , CarbohydrateContent 28 g, CholesterolContent 45 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 19 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 710 mg, SugarContent 4 g, TransFatContent 0 g
QUICK CHICKEN POT PIE FROM CAMPBELL'S KITCHEN RECIPE ...
You can have a delicious pot pie on the table quickly and easily. A combination of cooked chicken, frozen veggies and creamy herb and garlic soup is topped with biscuit crust and baked to golden perfection. Give it a try, this is comfort food that's sure to become a family favorite!
Provided by Campbell's Kitchen
Categories Campbell's Kitchen
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees F. Stir the soup, chicken and vegetables in a 9-inch deep-dish pie plate.
- Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
- Bake for 25 minutes or until the topping is golden brown.
Nutrition Facts : Calories 375.8 calories, CarbohydrateContent 27.9 g, CholesterolContent 108.7 mg, FatContent 19 g, FiberContent 4.1 g, ProteinContent 25 g, SaturatedFatContent 5.4 g, SodiumContent 706.4 mg, SugarContent 1.1 g
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- Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.
EASY GRANDS!™ CHICKEN POT PIE RECIPE - PILLSBURY.COM
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GRANDS!™ MINI CHICKEN POT PIES RECIPE - PILLSBURY.COM
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Reviews 4.5
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Calories 250 per serving
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Reviews 4.5
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Calories 245.5 calories per serving
- Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.
INDIVIDUAL CHICKEN POT PIES RECIPE | THE NEELYS - FOOD NET…
Reviews 4.9
Total Time 1 hours 0 minutes
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- Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.
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