Chicken Pot Pie Pizza
The fusion of 2 family favorites – chicken pot pie and pizza, creates a welcome break in your weeknight dinner routine with little effort.
1 can (16.3 oz.) refrigerated big flaky biscuits
2 cans (14.5 oz. each) Del Monte® Mixed Vegetables, drained
1 can (10.5 oz.) condensed cream of chicken soup
1 cup diced cooked chicken
1/4 cup chopped fresh basil, divided
1 cup shredded mozzarella cheese
2 sliced Roma tomatoes
Heat oven to 375°F. Separate the biscuit rounds; press to 1/4-inch thick around the sides, corners and bottom of a 10-inch oven-safe skillet to form a crust.
Stir together vegetables, soup, chicken and half of basil in a medium bowl; spread in crust. Top with cheese and tomato slices.
Bake 40 minutes until edges are deep golden brown; let rest 10 minutes. Sprinkle with remaining basil. Serve in wedges.