My Diary of Us

Preheat oven to 350 degrees. In a large skillet, add butter along with carrots, celery, onion, salt, pepper, and thyme. Sauté for 5-10 minutes until veggies begin to soften. Add in Zoup! Chicken Potpie Soup to the vegetables and stir to combine and heat through. Add in shredded chicken and peas and stir again. Place biscuits on top in an even layer and then brush with a small amount of heavy cream. Place the oven-proof skillet into the oven and bake for 20 minutes until biscuits are golden brown. Alternatively, you can transfer to a baking dish if you don’t have an oven-proof skillet. Serve immediately.