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Quick and Easy Thai Chicken Pot Pie


  • 1 - 1 1/2 pound(s) boneless, skinless chicken breasts, cut into 1" pieces
  • 2 cups frozen mixed vegetables
  • 2 cups finely chopped (1/4" dice) sweet potatoes*
  • 1 bunch scallions, chopped
  • 1 package Campbell's Oven Ready Chicken Pot Pie Sauce
  • 2 cloves garlic, grated with microzester
  • 1" piece ginger, grated with microzester
  • 2 teaspoons Thai red curry paste
  • 1 lime, juiced
  • 1/3 cup chopped peanuts, for garnish (optional)
  • 6 to 8 biscuits, cooked according to package directions


  1. Preheat oven to 400°F. Place chicken, frozen mixed vegetables, sweet potatoes, and scallions in a 13x9" baking dish (reserve a little bit of chopped scallions for garnish, if desired).
  2. In a small bowl, combine Campbell's Oven Ready Chicken Pot Pie sauce, garlic, ginger, red curry paste, and lime juice. Pour over pot pie mixture and stir to combine.
  3. Cook for approximately 40 minutes, or until chicken and sweet potatoes are cooked through. Remove from oven and garnish with reserved scallions and chopped peanuts, if desired. Serve with biscuits.


*make sure to dice sweet potatoes small. If left too large, they will need longer cooking time, which will overcook chicken.