Made this tonight with left over turkey from Thanksgiving..my family loved it and it was really easy and fast!
Easy Chicken Pot Pie
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)*
- 1 package (about 9 ounces) frozen mixed vegetables, thawed
- 1 cup cubed cooked chicken or turkey
- 1/2 cup milk
- 1 egg
- 1 cup all-purpose baking mix
- 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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