Dump-and-Bake Chicken Pot Pie Recipe
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  • 1 (10.5 ounce) can condensed cream of chicken soup (I used Campbell’s Healthy Request)
  • 1 cup milk (I used 2% milk)
  • 1 (12 ounce) package frozen mixed vegetables, thawed (I used a mix of carrots, peas, corn, and green beans)
  • 1 cup diced cooked chicken (about 4-5 ounces)*
  • 1 (6 ounce) can miniature refrigerated biscuits (I used Pillsbury Grands! Jr. Golden Homestyle Buttermilk Biscuits) -- the miniature biscuits cook faster than the standard-size refrigerated biscuits, which is important for this recipe



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