Chicken Pot Pie

Easy Chicken Pot Pie

Courtesy of Campbell's® Kitchen                

Rated: 5 stars out of  5 Cook Time:30 min

Level: Easy
Yield: 4 servings

 

Times:

Prep: 10 min

Cook: 30 min

Total: 40 min

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

Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate.

Stir the 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.

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.

Tip: Substitute Campbell's® Condensed Cream of Chicken with Herbs Soup for the Cream of Chicken.

Nutritional Information:

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

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