Quick Chicken Pot Pies for Two

By carvalhohm

Ingredients

• 1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
• 3/4 cup frozen mixed vegetables
• 1/2 cup diced cooked chicken
• 1/4 teaspoon freshly ground black pepper
• 2 frozen buttermilk or southern style biscuits (from 25-oz bag)

Preparation

Step 1

1 Heat oven to 375°F. Spray 2 ovenproof baking dishes (about 5 inches in diameter) or 2 (15-oz) ramekins with cooking spray.

2 In medium microwavable bowl, microwave soup, frozen vegetables, chicken and pepper uncovered on High 5 to 6 minutes or until warm. Divide soup mixture evenly between baking dishes. Top each with 1 frozen biscuit. Place baking dishes on cookie sheet with sides.

3 Bake 25 to 30 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.

Rotisserie chicken is a super convenient way to get the cooked chicken for this pot pie.

This recipe can easily be doubled to make 4 servings!