Quick Chicken Pot Pies For Two Recipe

Ingredients

1

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

3/4

cup frozen mixed vegetables

1/2

cup diced cooked chicken

1/4

teaspoon freshly ground black pepper

2

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

Preparation

Heat oven to 375°F. Spray 2 ovenproof baking dishes (about 5 inches in diameter) or 2 (15-oz) ramekins with cooking spray.

In medium microwavable bowl, microwave soup, frozen vegetables, chicken and pepper uncovered on High 5 to 6 minutes or until warm. Divide soup mixture evenly between baking dishes. Top each with 1 frozen biscuit. Place baking dishes on cookie sheet with sides.

Bake 25 to 30 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.