Name: Biscuit-Topped Chicken Pot Pie Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 Cans (18.6 Ounces Each) Progresso Rich & Hearty Chicken Pot Pie Style Soup; 1 Bag (12 Ounces) Frozen Mixed Vegetables (About 2½ Cups); 2 ½ Cups Cubed Chicken; 1 Can (10.2 Ounces) Refrigerated Pillsbury Grands Flaky Layers Original Biscuits (5 Count)

Prep: 10 min
Cook: 25 min
Total: 35 min
Servings: 6

For the Chicken & Vegetable Filling

Stir gently to avoid breaking up vegetables

Ingredients

2 Cans (18.6 Ounces Each) Progresso Rich & Hearty Chicken Pot Pie Style Soup
1 Bag (12 Ounces) Frozen Mixed Vegetables (About 2½ Cups)
2 ½ Cups Cubed Chicken

Instructions

In a 4-quart saucepan, combine chicken pot pie style soup, frozen mixed vegetables, and cubed chicken.
Heat to boiling over medium-high heat, stirring occasionally. Boil for 2 minutes.
Spoon hot mixture into an ungreased 13x9-inch (3-quart) glass baking dish.

Prep: 5 min • Cook: 5 min • Wait: No time

For the Biscuit Topping

Layer biscuits evenly for consistent browning—golden as doubloons when done

Ingredients

1 Can (10.2 Ounces) Refrigerated Pillsbury Grands Flaky Layers Original Biscuits (5 Count)

Instructions

Pull each biscuit apart into 2 layers, then cut each layer into 4 pieces.
Arrange biscuit pieces evenly over hot filling in baking dish.
Bake uncovered at 375°F for 16 to 20 minutes, or until biscuits are light golden brown.

Prep: 5 min • Cook: 20 min • Wait: No time

Notes

This hearty bake is a galley favorite—quick to assemble and perfect for feeding a hungry crew. Keeps well in the ship’s stores for up to 3 days. For a richer voyage, swap canned soup with homemade béchamel and add a dash of thyme or cracked pepper for depth. Biscuits should be golden as doubloons and flaky as a sea breeze.