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 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.
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1
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
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1
cup reduced fat (2%) milk
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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
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1
egg
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1
cup biscuit baking mix
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 1/2 cup milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture (the batter is thin but will bake up into a perfect crust).
Step 3
Bake for 20 minutes or until the topping is golden brown.
Recipe Tips
- For a drop biscuit topping, reduce the milk in the batter to 1/4 cup. Drop the batter by spoonfuls over the chicken mixture, then bake as directed.
- You can substitute reduced fat all-purpose baking mix for the biscuit baking mix.
