Quick And Easy Chicken Pot Pies Recipe

Ingredients

1

can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup

1

cup frozen corn

1

cup frozen broccoli cuts

2

                        biscuits from 1 bag (25 oz) frozen Pillsbury™ Grands!™ Buttermilk Biscuits (12 Count)

2

teaspoons chopped fresh parsley

Preparation

Heat oven to 375°F. In medium microwavable bowl, microwave soup and vegetables uncovered on High about 5 minutes or until warm. Divide soup mixture between 2 ovenproof baking dishes (about 5 inches in diameter). Top each with 1 biscuit. Place dishes on cookie sheet with sides.

Bake 22 to 25 minutes or until biscuits are golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.