Quick Chicken Pot Pie from Campbell's Kitchen

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You can have a delicious pot pie on the table quickly and easily. A combination of cooked chicken, frozen veggies and creamy herb and garlic soup is topped with biscuit crust and baked to golden perfection. Give it a try, this is comfort food that's sure to become a family favorite!

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Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 (14.5 ounce) carton Campbell's® Creamy Herb & Garlic with Chicken Stock Soup

  • 2 cups cubed, cooked chicken

  • 1 (12 ounce) package frozen mixed vegetables (carrot, green beans, corn, peas), thawed

  • ¼ cup milk

  • 1 egg

  • ½ cup biscuit baking mix

Directions

  1. Heat the oven to 400 degrees F. Stir the soup, chicken and vegetables in a 9-inch deep-dish pie plate.

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

  3. Bake for 25 minutes or until the topping is golden brown.

Tips

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.

Nutrition Facts (per serving)

376 Calories
19g Fat
28g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 376
% Daily Value *
Total Fat 19g 24%
Saturated Fat 5g 27%
Cholesterol 109mg 36%
Sodium 706mg 31%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 15%
Total Sugars 1g
Protein 25g
Vitamin C 9mg 45%
Calcium 78mg 6%
Iron 2mg 13%
Potassium 355mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.