Easy Chicken Pot Pie

Campbell's Easy Chicken Pot Pie Recipe

Cream of chicken soup, frozen veggies, chicken and a biscuit crust put the easy in this delectable chicken pot pie that bakes in only 30 minutes!  It's so tasty, it just might become your go-to recipe.

At a glance

Prep

10 min.

Total

40 min.

Serves

4

Bake: 30 min.

Made With

  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 cup milk
1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 1/4 cups)
1 cup cubed boneless, skinless chicken breasts, cooked or turkey
1 egg
1 cup biscuit baking mix

How to Make It

  • 1

    Heat the oven to 400°F.  Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate.

  • 2

    Stir the remaining 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.

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  • Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
  • For a twist, you can substitute Campbell's® Condensed Cream of Chicken with Herbs Soup for the Cream of Chicken.
  • You can substitute reduced-fat all-purpose baking mix for the regular baking mix.
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