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A quick and easy version of pot pie that you and your kids will love!
Ingredients
- 2 (10.75 ounce) cans cream of potato soup
- 1 (10.75 ounce) can cream of chicken soup
- 1 1/3 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
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
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.
Step 3
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 704 | |
| % Daily Value * | |
| Total Fat28g | 35% |
| Saturated Fat9g | 43% |
| Cholesterol74mg | 25% |
| Sodium2326mg | 101% |
| Total Carbohydrate80g | 29% |
| Dietary Fiber10g | 34% |
| Total Sugars11g | |
| Protein34g | |
| Vitamin C17mg | 87% |
| Calcium198mg | 15% |
| Iron6mg | 31% |
| Potassium742mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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