Recipe courtesy of Campbell's Kitchen

Easy Chicken Pot Pie

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 package (9 ounces) frozen mixed vegetables, thawed

1 cup cubed cooked chicken or turkey

1/2 cup milk

1 egg

1 cup all-purpose baking mix

Directions

  1. Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate. 
  2. Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture. 
  3. Bake for 30 minutes or until the topping is golden brown. 
  4. 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.
  5. 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 
  6. 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.

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