can (6 ounces) refrigerated flaky layered biscuits
Preheat oven to 425°F. Spray a 2-quart baking dish with non-stick cooking spray. In a large saucepan, cook vegetables according to package directions until just barely tender. Drain, then add chicken, soup, milk, poultry seasoning and black pepper. Bring to a boil, stirring frequently, on medium high heat. Reduce heat; cover and simmer for 5 - 7 minutes.
Spoon mixture into baking dish. Separate biscuit dough into 6 -10 pieces and place gently on top. Bake for 15 - 17 minutes, or until biscuits are deep golden brown. Let stand for 5 minutes before serving.
Serving Size 269g
Servings Per Recipe 6
Amount Per Serving (* % of Daily Value)
Calories 250
Total Fat5g (8%)
Saturated Fat 2g (10%)
Trans Fat 0.5g
Cholesterol55mg (18%)
Sodium920mg (38%)
Total Carbohydrate34g (11%)
Dietary Fiber 3g
Sugars 4g
Protein15g
Vitamin A %
Vitamin C %
Calcium 4%
Iron 10%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Josh Ferry - New York, NY
11/10/2012 7:00:49 PM
My girlfriend ate half of the thing the first night and it made for a great hangover dish the next day :)
Joy Gaskill - Eustis, FL
2/16/2011 3:41:16 PM
this was really easy and very good using the flaky biscuits-I nuked the vegetables and used peas
Diane - Frankfort, IL
2/10/2011 2:20:29 PM
My family loved this. It was fast and easy. I added cheddar cheese to the mixture before baking and substituted crescent rolls (cut in 1/2) for the buscuits. It came out delicious! I think any left over chicken would do.
bob williams - newport, RI
2/23/2010 10:31:51 AM
its was looking good till you said refrigerated biscuits.
Sue - Albany, NY
2/12/2010 9:13:36 AM
I used this recipe with Campbell's GOLDEN mushroom soup and added one onion (quartered and microwaved until soft). Used frozen vegetables, etc. and it was a great hit. Doubled the recipe to feed a small crowd and EVERYONE raved about it.
Geraldine Biscardi - Maple Shade, NJ
2/11/2010 7:00:38 PM
Love Perdue Product, every one -cooked and fresh. Thanks for our receipe--We love pot-pie-especially Lancaster County Amish style, and so I will try your recipe--It appears to be an easy one with ingredients that we like. Geri Biscard
Dawn - PA
11/5/2007 7:28:59 PM
This was great! My 4 year old and my husband loved it!! I used the fat free low sodium cream of chicken and it came out great!!!! Will definitely make again.
Diane Swasey - Manchester, NH
11/3/2006 4:43:26 AM
I made this recipe yesterday. I exchanged the mixed frozen vegetables for frozen cut green beans. It is great!!!
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