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CHICKEN POT PIE WITH ONION BISCUITS
Ingredients:
1 can (10 3/4 ounces) CAMPBELL'S® Condensed Cream of Chicken Soup
1 1/2 cups milk, divided
1/4 teaspoon dried thyme leaves
1 package (10 ounces) frozen peas and carrots, thawed
2 cups shredded cooked chicken
1 cup all-purpose baking mix
1 1/3 cups FRENCH'S® French Fried Onions, divided
1/2 cup shredded Cheddar cheese
Directions:
Heat oven to 400°F. Combine soup, 1 cup milk and thyme leaves in 2-quart casserole. Stir in vegetables and chicken.
Combine baking mix, 2/3 cup French Fried Onions and remaining 1/2 cup milk in medium bowl until blended. Drop by 6 to 8 spoonfuls on top of chicken mixture.
Bake 25 minutes until biscuits are golden. Sprinkle biscuits with cheese and remaining onions. Bake 3 minutes until cheese melts and onions are golden.
Tips from French's
Tip: You may substitute shredded turkey for the chicken.
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