Serves: 6
Total Calories: 218
Melt butter in a large skillet over medium heat. Add soups, milk and seasonings; mix well. Stir in vegetables and chicken; heat through. Spoon into a lightly greased 13"x9" baking pan. Arrange biscuit pieces over hot filling. Bake, uncovered, at 375 degrees for 20 to 25 minutes, until bubbly and biscuits are golden.
Tip: Tuck packets of gravy and seasoning mix into a vintage napkin holder to keep the pantry tidy.
This Biscuit-Top Chicken Pot Pie recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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