Lunch: Quick Chicken Pot Pie from Campbell's Kitchen
Recipe by Campbell's Kitchen You can have a delicious pot pie on the table quickly and easily. A combination of cooked chicken, frozen veggies and creamy herb and garlic soup is topped with biscuit crust and baked to golden perfection. Give it a try, thi
Ingredients
1 (14.5 ounce) carton Campbell's® Creamy Herb & Garlic with Chicken Stock Soup
2 cups cubed, cooked chicken
1 (12 ounce) package frozen mixed vegetables (carrot, green beans, corn, peas), thawed
1/4 cup milk
1 egg
1/2 cup biscuit baking mix
Instructions
Heat the oven to 400 degrees F. Stir the soup, chicken and vegetables in a 9-inch deep-dish pie plate.
Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
Bake for 25 minutes or until the topping is golden brown.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
