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