![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTdCemsGY0CgEJPk1yqENiBGdO2rk2qNLQPXBM45I-gehBR7bNBONhtROO2a-MxP2pqlrKvSjJ8gGuz61H33Vp7nb_x9UEh-xXoITkd0stRT7ISLEOCnb1TnsdffRM2M17xX1A7cJ4-DYb/s320/soup-er+easy+chicken+pot+pie.jpg)
- 1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
- 1 C mixed vegetables (see notes)
- 1 oz sliced Monterey Jack or Cheddar cheese, cut into 4 slices
- 2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
2. In 2-quart saucepan, heat soup and vegetables to boiling, stirring frequently. Remove from heat.
3. Into each serving bowl, pour half of the hot soup mixture. Carefully place 2 cheese slices in center on top of soup in each bowl. Place biscuits over cheese; spray biscuits with cooking spray. 4. Place bowls on baking sheet for easier handling; bake 38 to 43 minutes or until biscuits are golden brown and soup bubbles around edges. Cool 5 minutes before serving.
Robyn's notes: for vegetables, either use 1 cup of frozen mixed veggies, or 1 cup total of fresh vegetables of your choice (peas, diced carrots, chopped celery, green beans, etc.). This was not exciting, but it was simple and filling. The cheese that I used made the finished product look quite greasy, and I'm not sure it added much flavour, so I might switch to sprinkling shredded cheese over the top of the biscuit if making again.
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often
Feel like having something else for π Day? Maybe try one of these:
Mini Cottage Pies
Tamale Pie
Feel like having something else for π Day? Maybe try one of these:
Mini Cottage Pies
Tamale Pie
No comments:
Post a Comment