Easy Chicken Pot Pie
Campbell’s®
Campbell’s®
Recipe - Rochester
Easy Chicken Pot Pie
Prep Time10 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed 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
Directions
- Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate or ovenproof skillet. Season the mixture with salt and pepper.
- 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.
Tips
- If preparing using Unsalted Cream of Chicken you can add salt to taste. Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 147.5 mg of sodium per serving, but you can add less or more to make it right for you.
- For a drop biscuit topping, reduce the milk in the batter to 1/4 cup. Drop the batter by spoonfuls over the chicken mixture, then bake as directed.
- You can substitute reduced fat all-purpose baking mix for the biscuit baking mix.
10 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Campbell's® Condensed Unsalted Cream of Chicken Soup, 10.5 Ounce
$1.49 was $1.99$0.14/oz
Cub Milk, Reduced Fat, 2% Milkfat, 0.5 Gallon
FREE Cub White Milk Half Gallon when you buy FIVE (5) participating items in a single transaction
$5.00 off your online order $30 of Cub, Essential Everyday or Wild Harvest Dairy Products in a single transaction. Excludes eggs, juice, dough, desserts.
$2.29$4.58/gal
Essential Everyday Boneless Chicken Breast, 3 Pound
$9.99$3.33/lb
Cub Eggs, Large, 12 Each
$4.99$0.42 each
Essential Everyday All-Purpose Mix, Biscuit & Baking, 40 Ounce
$4.19$0.10/oz
Directions
- Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate or ovenproof skillet. Season the mixture with salt and pepper.
- 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.
Tips
- If preparing using Unsalted Cream of Chicken you can add salt to taste. Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 147.5 mg of sodium per serving, but you can add less or more to make it right for you.
- For a drop biscuit topping, reduce the milk in the batter to 1/4 cup. Drop the batter by spoonfuls over the chicken mixture, then bake as directed.
- You can substitute reduced fat all-purpose baking mix for the biscuit baking mix.