Quick Chicken Pot Pie from Campbell's Kitchen recipe
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- 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
Nutrition Info
- 375.8 caloriescarbohydrate: 27.9 gcholesterol: 108.7 mgfat: 19 gfiber: 4.1 gprotein: 25 gsaturatedFat: 5.4 gservingSize: -sodium: 706.4 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Quick Chicken Pot Pie from Campbell's Kitchen
Directions
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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.