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Easy Chicken Pot Pie

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

  • Yield: 4 servings

Ingredients

  • 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

Preparation

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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Easy Chicken Pot Pie recipe

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