Easy Chicken Pot Pie

Campbell's Easy Chicken Pot Pie Recipe

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

At a glance

Prep

15 min.

Total

45 min.

Serves

4

Bake: 30 min.

Cost per recipe: $8.09

Made With

  • Campbell's® Condensed Cream of Chicken Soup

    Campbell's® Condensed Cream of Chicken Soup

  • Swanson® Premium White Chunk Chicken Breast in Water

    Swanson® Premium White Chunk Chicken Breast in Water

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What You'll Need

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 package (about 9 ounces) frozen mixed vegetables, thawed
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1/2 cup milk
1 egg
1 cup biscuit baking mix

How to Make It

  • 1

    Heat the oven to 400°F.

  • 2

    Stir the soup, vegetables and chicken in a 9-inch pie plate.

  • 3

    Stir the milk, egg and baking mix in a small bowl. Spread the mixture over the chicken mixture. Bake for 30 minutes or until the topping is golden brown.

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Easy Substitutions

  • Easy Substitution: You can substitute Campbell's® Cream of Chicken with Herbs Soup for the Cream of Chicken Soup.
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