Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie


Fill your hungry crew with this speedy dish that's an easy twist on a classic favorite.

SERVINGS: 4 servings

PREP TIME: Under 15 minutes

TOTAL TIME: Under 1 hour


  • 1 (10 ¾-ounce) can cream of broccoli soup
  • cup milk
  • ¼ teaspoon coarsely ground pepper
  • 1 (10-ounce) can HORMEL® Premium Chicken Breast, drained and shredded
  • 1 (10-ounce) package frozen vegetables, thawed and drained
  • 1 (4 ½-ounce) can refrigerated buttermilk biscuit dough (6 count)
Item is on sale


1. Heat oven to 400°F.
2. In 1 ½-quart round baking dish, combine soup, milk and pepper. Stir in chicken and vegetables. Bake 20 to 25 minutes.
3. Separate biscuits; cut each biscuit into quarters. Arrange biscuits over chicken mixture. Bake 12 to 15 minutes or until biscuits are golden brown.
Rated 5 out of 5 by from I'll be the first! Didn't notice no one had given it any stars yet. Really turned out good! Used cream of chicken soup instead of broccoli. A little more work than I thought but the finished product was way better than the effort expended :) I doubled the batch so I have some yummy leftovers.
Date published: 2016-02-28
Rated 5 out of 5 by from This was a hit with family, quick and easy. I was looking for something different for dinner and ran across this recipe and I'm glad I did. I will be preparing this again.
Date published: 2016-07-26
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