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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source by allrecipe
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