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

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

04/12/2018

recipepes.com Quick Chicken Pot Pie from Campbell's Kitchen, recipe PT15M PT1H 5 455 calories

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Quick Chicken Pot Pie from Campbell's Kitchen

Ingredients

Directions