Quick Chicken Pot Pie from Campbell's Kitchen
Ingredients30 m servings 376 cals
- Heat the oven to 400 degrees F. Stir the soup, chicken and vegetables in a 9-inch deep-dish pie plate.
- 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.
Per Serving: 376 calories; 19 g fat; 27.9 g carbohydrates; 25 g protein; 109 mg cholesterol; 706 mg sodium. Full nutrition
ReviewsRead all reviews 5
I made it, but changed a lot. I started out with chicken legs, campbells cream of mushroom soup, mixed vegetables, Italian seasoning, 3 grands southern style biscuits ( thawed) unsalted butter, ...
I have to eat gluten free but used this recipe without the soup (made a gravy instead) and used Gluten Free Bisquick. I was very happy with the results. The Bisquick had a slightly sweet taste ...
I've been making this for years now. An amazing and easy recipe. I make it in throw away baking dishes and freeze for days when I'm away from home (so the boys won't starve) and days when I don'...
I didn't care for this. Maybe it was because I used frozen vegetables (I tend to like fresh better).