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Easy Chicken Pot Pie

Easy Chicken Pot Pie

4.5 68

Turn leftover chicken or turkey into the ultimate comfort food in just 30 minutes.  Our cream of chicken soup makes a rich and creamy sauce and the biscuit mix topping makes it easier than ever to whip up this pot pie.  If you looking to step it up a notch, try this version with Cheddar cheese: Ultimate Chicken Pot Pie

serves 4 people


cost per recipe: $5.14

The price is determined by the national average.

  • 1

    can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1

    cup reduced fat (2%) milk

  • 1

    package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 1/4 cups)

  • 1

    cup cubed cooked chicken or turkey

  • 1


  • 1

    cup biscuit baking mix

view nutrition info

How to Make It

Step 1

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

Step 2

Stir the remaining milk, egg and baking mix in a small bowl.  Spread the batter over the chicken mixture.

Step 3

Bake for 20 minutes or until the topping is golden brown.

Recipe Tips

  • Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
  • For a twist, you can substitute Campbell's® Condensed Cream of Chicken with Herbs Soup for the Cream of Chicken.
  • You can substitute reduced-fat all-purpose baking mix for the regular baking mix.

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Made With
Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

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Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

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Ratings & Reviews

  • Melissa W.

    January 27, 2016

    Husband approved!

    This recipe was great, but I did make a couple changes. I added 1/4 cup diced shallots, a 4 oz can of mushrooms, and used two frozen pie crusts instead of biscuit mix (one for the top and one for the bottom). I popped the bottom crust in the oven for 10 minutes before filling so it wouldn't get mushy. I brushed the top crust with melted butter before baking the pie. Fantastic!

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    (14) (0)
  • carolann914

    December 6, 2008

    Easy Chicken Pot Pie

    This was so easy to make it was ridiculous. It was tasty and I only had to wash one bowl and the pie plate. Now THAT'S dinner!

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    (2) (0)
  • mary p.

    June 8, 2017

    Fast and delicious

    I am neither a pot pie lover or a biscuit lover, but I had seconds on this. I did make some additions though. I sauted some chopped onion,celery and a couple potatoes to add into the vegetables. I thought I made a mistake with the biscuit crust. It was rather runny, not firm like I expected it to be. However, the batter ran into the pie and baked up nicely. This is a fantastic recipe. Not a plain pie crust, but a flaky biscuit topping it off. I think next time I might try sprinkling a little cheddar cheese between the veggie and biscuit layers.

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    (1) (0)
  • Meredith W.

    August 26, 2018


    I added red potatoes and sauted onions and dropped the biscuit mix on top as if to make biscuits.

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    (0) (0)
  • Nancy G.

    March 30, 2017

    Chicken Pot Pie

    This was so easy. I used premade pie crust from the store on top of it. I brushed with egg and baked until crust was golden. A real keeper.

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    (0) (0)

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