More Great Recipes: Main Dish | Poultry

Easy Chicken Pot Pie


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

7.5 oz. can Pillsbury buttermilk refrigerated biscuits
12 1/2 oz. can cooked chicken breast, drained
10 3/4 oz. can 98% fat free cream of chicken soup
8 1/2 oz. can of peas and carrots, drained
1 teaspoon dried parsley
1/4 teaspoon black pepper
1/8 tsp. salt


Preheat oven to 350 degrees.


In a medium bowl, combine chicken, soup, peas and carrots, parsley, black pepper and salt.


Mix well to combine.


Spray an 8" x 8" baking dish with non-stick cooking spray.


Place chicken mixture in baking dish.


Slightly flatten biscuits between your palms. Top chicken mixture evenly with biscuits.


Bake for 25 minutes or until biscuits are golden brown.


Serve immediately.


Nutrition Information:


268 cal., 2.7 g. fat, 2.5 g. fiber


Serves - 4


Pairs Well With


Notes

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