Quick Chicken Pot Pie From Campbell's Kitchen

This is one of my favorite soup recipes for fall and winter.

Recipe Summary Quick Chicken Pot Pie From 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, this is comfort food that's sure to become a family favorite!

Ingredients | Chicken Pot Pie Soup

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

¼ cup milk

1 egg

½ cup biscuit baking mix

Directions

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.

Easy Substitution: You can substitute 1/2 of a 14.1-ounce package refrigerated pie crust (1 crust), at room temperature, for the milk, egg and baking mix. Unroll the crust over the chicken mixture in the pie plate. Press to the edge to seal. Cut several slits in the crust. Bake for 30 minutes or until the crust is golden brown.

Info | Chicken Pot Pie Soup

prep: 5 mins cook: 25 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Quick Chicken Pot Pie From Campbell's Kitchen

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