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Easy Chicken Pot Pie

Easy Chicken Pot Pie

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Easy Chicken Pot Pie

4.48 66

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

Ingredients

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

    egg

  • 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

BUY NOW
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

BUY NOW

Ratings & Reviews

(67)

  • 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!

    Was this helpful?

    (13) (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!

    Was this helpful?

    (1) (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.

    Was this helpful?

    (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.

    Was this helpful?

    (0) (0)

  • tweety2bc

    October 10, 2015

    made 1 more ingredient

    I love this recipe but I added this ingredient that just made it better. Try putting some Hatch Green Chilies in it, it makes it taste even better, these chilis are from Albuquerque, NM and if you don't live around here you can order them online at young guns from Hatch, NM or New Mexico Connection. The flavor is so much better, I added about 1 tablespoon or 2 its just how hot you want the taste.

    Was this helpful?

    (0) (1)

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Made with

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

  • calories

    364

  • fat-total

    13.7g

  • saturated-fat

    4.1g

  • cholesterol

    88mg

  • sodium

    1024mg

  • carbohydrate-total

    37.7g

  • dietary-fiber

    3.8g

  • protein

    20.7g

  • vitamin-a

    100%DV

  • vitamin-c

    15%DV

  • calcium

    15%DV

  • iron

    15%DV

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

  • calories

    323

  • fat-total

    9.6g

  • saturated-fat

    3.2g

  • cholesterol

    85mg

  • sodium

    951mg

  • carbohydrate-total

    37.7g

  • dietary-fiber

    3.8g

  • protein

    20.7g

  • vitamin-a

    100%DV

  • vitamin-c

    15%DV

  • calcium

    15%DV

  • iron

    15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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