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.
Campbell's Kitchen DECEMBER 2008
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.
Go to full version of