Quick Chicken Pot Pie from Campbell's Kitchen

Quick Chicken Pot Pie from Campbell's Kitchen
  • 1 (14.5 ounce) carton Campbell's® Creamy Herb & Garlic with Chicken Stock Soup
  • 2 cups cubed, cooked chicken
  • 1 (12 ounce) package frozen mixed vegetables (carrot, green beans, corn, peas), thawed
  • 1/4 cup milk
  • 1 egg
  • 1/2 cup biscuit baking mix


  1. Heat the oven to 400 degrees F. Stir the soup, chicken and vegetables in a 9-inch deep-dish pie plate.
  2. Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
  3. Bake for 25 minutes or until the topping is golden brown.

04/12/2018
Quick Chicken Pot Pie from Campbell's Kitchen, recipe PT15M PT1H 5 455 calories

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