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.



by 12  people


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Ingredients
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    1  10 3/4 ounce can 
    Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
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    1  9  ounce package 
    frozen mixed vegetables , thawed
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    1  12 1/2 ounce can 
    Swanson® Premium White Chunk Chicken Breast in Water , drained
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    1/2  cup 
    milk
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    1   
    egg
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    1   cup 
    all-purpose baking mix

Directions
1.
Heat the oven to 400 degrees F.
2.
Stir the soup, vegetables and chicken in a 9-inch pie plate.
3.
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.
4.
Cost per recipe: $8.09
Tip:

1.
You can substitute Campbell's® Cream of Chicken with Herbs Soup for the Cream of Chicken Soup.
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