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1. Stir the soup, milk, thyme, black pepper, vegetables and chicken in a shallow 3-quart baking dish. 2. Bake at 400°F. for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Arrange the biscuits over the chicken mixture. 3. Bake for 15 minutes or until the biscuits are golden brown.
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4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces; 1 can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free); 1 bag (16 ounces) frozen vegetable ...
How to Make Ina Garten’s Chicken Pot Pie. Ina’s chicken pot pie recipe has more than 1,400 (nearly all 5-star) reviews on the Food Network website, and nearly all of those reviews are 5 stars ...
COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until blended. Add broth and vegetables; stir. Simmer 5 min. POUR into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.
Classic chicken pot pie filling is baked into a stress-free casserole and, best of all, topped with biscuits for that tantalizing golden brown finish. Get the Chicken Pot Pie Casserole recipe ...
4. Chicken Pot Pie. Making chicken pot pie for the first time can be a little intimidating, but this recipe makes it remarkably easy. All you'll need is cream of chicken soup, shredded or diced ...
For the soup: Meanwhile, melt the butter in a large pot over medium heat. Add the celery, carrots, onion, and thyme. Season with the turmeric and a good pinch of salt and pepper.