Easy Chicken Pot Pie
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 package (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
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.
Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
For a twist, you can substitute Campbell's® Condensed Cream of Chicken with Herbs Soup for the Cream of Chicken.
You can substitute reduced-fat all-purpose baking mix for the regular baking mix.