Easy Chicken Pot Pie

Name: Easy Chicken Pot Pie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 can (10 1/2 ounces) 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

4.48 77

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

prep time 10 minutes

total time 30 minutes

serves 4 people

Ingredients

cost per recipe: $5.14

1
can (10 1/2 ounces) 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 or ovenproof skillet. . 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). 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 or ovenproof skillet. .

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.

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Made With

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

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

Ratings & Reviews

(78)

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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(21) (1)
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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(8) (1)
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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(6) (0)
Stacy J.

February 19, 2020

Pot pie change up.

I changed up the recipe just a bit, however, the overall ease and taste was exactly what I was looking for, and my whole family agrees!! Will definately make this again!

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(0) (0)
Justin B.

December 16, 2019

Basic, simple, a good start

This is a good start. I like to saute onions, celery and minced garlic then add all that to the filling. This recipe is wife approved!

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(0) (0)

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More Recipes

Made with

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

calories

359
fat-total

13.2g
saturated-fat

4.1g
cholesterol

88mg
sodium

1025mg
carbohydrate-total

37.7g
dietary-fiber

3.9g
protein

20.8g
vitamin-a

550%DV
vitamin-c

10%DV
calcium

13%DV
iron

15%DV

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

calories

283
fat-total

7.4g
saturated-fat

2.4g
cholesterol

81mg
sodium

420mg
carbohydrate-total

37.7g
dietary-fiber

3.9g
protein

20.8g
vitamin-a

90%DV
vitamin-c

15%DV
calcium

15%DV
iron

10%DV

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