In this easy chicken pot pie, chicken and vegetables are paired in a creamy sauce made with Campbell's® Condensed Cream of Chicken Soup and topped with a golden biscuit crust.
Heat the oven to 400°F.Stir the soup, vegetables and chicken in a 9-inch pie plate.Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture. Bake for 30 minutes or until the topping is golden brown.*Or use Campbell's® Cream of Chicken with Herbs Soup.
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