Recipe courtesy of Campbell's Kitchen
Recipe courtesy of Campbell's Kitchen
Watch how to make this recipe.
Easy Chicken Pot Pie
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- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 335
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 16 g
- Cholesterol
- 75 mg
- Sodium
- 819 mg
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 335
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 16 g
- Cholesterol
- 75 mg
- Sodium
- 819 mg
Ingredients
Directions
- Heat the oven to 400 degrees 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.
- Serving Suggestion: Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
- Using Campbell's® Condensed Cream of Chicken Soup: Calories 320, Total Fat 12g, Saturated Fat 0g, Cholesterol 0mg, Sodium 941mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 19g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
- Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 300, Total Fat 10g, Saturated Fat 0g, Cholesterol 0mg, Sodium 799mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 18g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
Cook’s Note
Tip: Substitute Campbell's® Condensed Cream of Chicken with Herbs Soup for the Cream of Chicken.
