Saturday, April 11, 2009

Easy Chicken Pot Pie

Chicken and vegetables are paired in a creamy sauce made with Campbell's Condensed Cream of Chicken Soup and topped with a golden biscuit crust.

4 servings
* 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 cup cubed cooked chicken or turkey
* 1/2 cup milk
* 1 egg
* 1 cup all-purpose baking mix


Heat the oven to 400°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.

*Or use Campbell's Cream of Chicken with Herbs Soup.
recipes by:Campbell's Kitchen
photo:Campbell's Kitchen


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