Quick Chicken Pot Pie from Campbell's Kitchen
Heat the oven to 400 degrees F. Stir the soup, chicken and vegetables in a 9-inch deep-dish pie plate.Advertisement
Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
Bake for 25 minutes or until the topping is golden brown.
Easy Substitution: You can substitute 1/2 of a 14.1-ounce package refrigerated pie crust (1 crust), at room temperature, for the milk, egg and baking mix. Unroll the crust over the chicken mixture in the pie plate. Press to the edge to seal. Cut several slits in the crust. Bake for 30 minutes or until the crust is golden brown.