2-Step Inside-Out Chicken Pot Pie
- 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 combination (broccoli, cauliflower, carrots)
- 8 hot biscuit, split
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 for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the biscuits.