Chicken Pot Pie with Curried Cream Sauce

Campbell's Chicken Pot Pie with Curried Cream Sauce Recipe

A dash of curry powder is all you need to transform this easy to make pot pie into a uniquely delicious dish.

At a glance


20 min.


1 hr. 5 min.



Servings: about 1 1/4 cups each

Bake: 45 min.

Made With

  • Campbell's® Condensed Cream of Chicken Soup

    Campbell's® Condensed Cream of Chicken Soup

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What You'll Need

2 cups cubed cooked chicken
1 package (10 ounces) frozen broccoli florets, cooked and drained
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 small onion, chopped (about 1/4 cup)
1/2 cup sour cream
1 1/2 teaspoons Worcestershire sauce
1 dash curry powder
1/2 cup grated sharp Cheddar cheese
1 package (7.5 ounces) refrigerated biscuits, cut in half
1 egg, beaten
1 teaspoon celery seed

How to Make It

  • 1

    Heat the oven to 375°F.  Stir the chicken, broccoli, soup, onion, 1/4 cup sour cream, Worcestershire sauce and curry powder in a lightly greased 1 1/2-quart casserole.

  • 2

    Bake for 20 minutes or until the chicken mixture is hot and bubbling.  Stir the chicken mixture.  Sprinkle with the cheese.  Top with the biscuits.  Stir the remaining sour cream, egg and celery seed in a small bowl.  Spoon the sour cream mixture over the biscuits.

  • 3

    Bake for 25 minutes or until the biscuits are golden brown.

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