Easy Chicken Pot Pie

By KimberleyH

Ingredients

• 1 can Campbell's® Condensed Cream of Chicken Soupor 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

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from campbells.com

Preparation

Step 1

How to Make It
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 milk, egg and baking mix in a small bowl.  Spread the batter over the chicken mixture.
Bake for 20 minutes or until the topping is golden brown.

Step 1
Heat the oven to 400°F.  Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate.

Step 2
Stir the remaining milk, egg and baking mix in a small bowl.  Spread the batter over the chicken mixture.

Step 3
Bake for 20 minutes or until the topping is golden brown.

Recipe Tips

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.