My Recipie Page
Easy Chicken pot pie
1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 tbsp. olive oil
2 large onions, coarsely chopped
1/8 tsp. garlic powder OR 1 clove garlic, minced
1 jar (12 oz.) Campbell's® Slow Roast Chicken Gravy
1 pkg. (about 9 oz.) frozen mixed vegetables
2 cups chopped cooked chicken
Directions:
THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F.
HEAT oil in skillet. Add onions and garlic and cook until tender.
ADD gravy, vegetables and chicken. Heat through. Pour into 9" deep-dish pie plate.
UNFOLD pastry sheet and place over chicken mixture. Trim to fit pie plate. Seal edge of pastry with fork. Bake 25 min. or until golden.
Homestyle Chicken & Biscuits
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup milk
3/4 cup shredded Cheddar cheese
1/4 tsp. ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cans (4.5 ounces each) Swanson® Premium Chunk Chicken Breast in Water, drained
1 pkg. (7.5 ounces) refrigerated biscuit (10 biscuits)
Directions:
Heat the oven to 400°F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture.
Top the chicken mixture with the biscuits. Bake for 15 minutes or until the biscuits are golden brown.
Tip: Use the downtime while this one-dish meal is in the oven to make a fresh tomato salad: slice some tomatoes and drizzle them with balsamic vinegar and olive oil.
