I've had a taste for something a little hearty now that the weather is cooling down. I came across Campbell's Easy Chicken Pot Pie
- 1 can (10.5 ounces) Campbell’s®
Condensed 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
- OMITTED 1 egg 1 cup biscuit baking mix
- SUBSTITUTED one can containing 5 refrigerated biscuits.
Instructions
·
Step 1
Heat the
oven to 400°F. Stir the Campbell's® Condensed Cream of Chicken 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
OMITTED 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).
SUBSTITUTED
Separated and placed remaining biscuits on top of filling.
·
Step 3
Bake for 20 minutes or until the
topping is golden brown.













