Campbell's Kitchen Easy Chicken Pot Pie

Very good. Family loved it. I doubled using cream of potato & cream of mushroom with roasted garlic soups. I used a 2 1/2 at casserole, didnt double the biscuit crust. Went 10 mins at 375 then 400 for 30 mins.

Heated the chicken, soup and veggies. Put in pie crust and put grated cheese on top for the last 5 minutes.

Great simple recipe. It gives you the opportunity to make it your own. I added frozen southern style hashbrows and refrigerated crescent dough like someone else suggested. Family loved it!

I used parrot brand coconut milk and mixed powdered cream of chicken( Lipton brand ) for the meat and veggies. I also used parrot brand coconut milk to make the bread topping, gluten free. I used canned mixed veggies too. The coconut had a strong smell of coconut( more then I am use to ) but it turned out yummy. Easy peasy! Baked at time and temp provided. Will make again! Thanks!

I had everything on hand to make this except a bag of frozen veggies. I used a drained can of green beans, carrots and onions from the garden and a few mushrooms that needed to be used. I used canned chicken chunks but leftover chicken would have been better. I'd never seen a recipe for a pourable crust and this was terrific!