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.

Recipe from Campbell's
Easy Chicken Pot Pie
SERVINGS
4
PREP TIME
10 mins
TOTAL TIME
40 mins
Ingredients
  • 1 10 3/4 ounce can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1 9 ounce frozen mixed vegetables, thawed
  • 1 cup cubed cooked chicken or turkey
  • 1/2 cup milk
  • 1 egg
  • 1 cup all-purpose baking mix
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Directions
1. 
Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate.
2. 
Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
3. 
Bake for 30 minutes or until the topping is golden brown.
4. 
Serving Suggestion: Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
5. 
Substitute Campbell's® Condensed Cream of Chicken with Herbs Soup for the Cream of Chicken.
6. 
Substitute reduced-fat all-purpose baking mix for the regular baking mix.
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