Easy Chicken Pot Pie

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 makes it easier than ever to whip up this pot pie. The biscuit topping is perfect for soaking up every delicious drop!

prep time 10 minutes

total time 30 minutes

serves 4 people

Ingredients

cost per recipe: $5.14

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

Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate. Stir the remaining milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
Bake for 20 minutes or until the topping is golden brown.

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

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Campbell's® Condensed Cream of Chicken Soup

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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!

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(5) (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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(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.

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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)
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.

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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

4.4g
cholesterol

88mg
sodium

1024mg
carbohydrate-total

37.7g
dietary-fiber

5.6g
protein

20.7g
vitamin-a

90%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

5.6g
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.