2-Step Inside-Out Chicken Pot Pie

On Fridays, it's good to come home to a dinner that's simple to execute,
yet delicious and comforting. Why not kick off the weekend right with
this streamlined version of pot pie?

2-Step Inside-Out Chicken Pot Pie
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 15 min.

4 skinless, boneless chicken breast halves (about 1 pound), cut into
1-inch pieces
1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower,
carrots)
8 hot biscuits, split

Directions:
Cook the chicken in a 10-inch nonstick skillet over medium-high heat
until well browned, stirring often.
Stir the soup and vegetables in the skillet. Reduce the heat to low.
Cover and cook until the chicken is cooked through. Serve the chicken
and sauce over the biscuits. Serves 4.

Kitchen Clip:
A green salad tossed with tangy mustard-based vinaigrette makes a
perfect side dish for the pot pie. For a grand finale, finish with
raspberry sorbet and sugar cookies.
Received on Fri Sep 25 12:47:40 2009