Easy Chicken Pot Pie

Easy Chicken Pot Pie

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 cup reduced fat (2%) milk
1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 1/4 cups)
1 cup cubed cooked chicken or turkey
1 egg
1 cup biscuit baking mix

  • Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate.
  • Stir the remaining 1/2 cup milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture (the batter is thin but will bake up into a perfect crust).
  • Bake for 20 minutes or until the topping is golden brown.

  • For Full Instruction: campbells.com

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