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Inside-Out Chicken Pot Pie
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| Prep Time: 10 min Cook Time: 20 min | |
| 4 (about 1 lb/500 g) | boneless, skinless chicken breasts, cut into chunks |
| 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup | |
| 1 bag (500 g) | frozen vegetable combination, (e.g. broccoli, cauliflower, carrots) |
8 hot tea biscuits, split
1. Cook chicken until well browned at medium-high heat in non-stick skillet, stirring often.
2. Add soup and vegetables. Cover and simmer for 10 minutes. Serve on biscuit halves.
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