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Easy Chicken Pot Pie

Image of prepared Easy Chicken Pot Pie
  • prep time: 10 min
  • total time: 30 min
  • serves: 4 people
  • calories: 361 1 serving

Is the famous Chicken Cobbler flooding your feeds? This Campbell’s recipe for Easy Chicken Pot Pie can easily be considered a close sister recipe to @yourbarefootneighbor’s version. What’s the bonus of ours? 6 ingredients in 30 minutes. Cream of Chicken Soup is the star here, working as the rich, creamy foundation to the recipe with the veggies and chicken (opt for rotisserie chicken to make it even easier). Our homey version is also topped with a fluffy biscuit crust. For a larger crowd, it’s easy to double the recipe and make it in a 13x 9-inch dish (check out the recipe tips below).

Ingredients

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

Instructions

  • Tips

    • Feed a larger crowd and prepare the recipe Chicken Cobbler-style. Prepare according to the directions but double the ingredients and use a 13x 9-inch dish. If you like an extra saucy filling, you can add an additional 1/2 cup milk in Step 1. Bake the cobbler for 50 minutes or until the biscuit topping is golden brown.
    • If preparing using Unsalted Cream of Chicken you can add salt to taste.  Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 147.5 mg of sodium per serving, but you can add less or more to make it right for you.
    • 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.

  • 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.  Season the mixture with salt and pepper.

  • 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.

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Calories 361
Total Fat 12 g
Sat. Fat 3.6 g
Trans Fat 0 g
Cholesterol 87 mg
Sodium 944 mg
Total Carb 40 g
Dietary Fiber 4 g
Sugar 4 g
Added Sugars 0 g
Protein 20 g
Vitamin D 5 %DV
Calcium 12 %DV
Iron 15 %DV
Potassium 9 %DV
Calories 283
Total Fat 7 g
Sat. Fat 2.4 g
Trans Fat 0 g
Cholesterol 81 mg
Sodium 421 mg
Total Carb 34 g
Dietary Fiber 4 g
Sugar 0 g
Added Sugars 0 g
Protein 19 g
Vitamin D 5 %DV
Calcium 15 %DV
Iron 14 %DV
Potassium 9 %DV

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

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