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Easy Chicken Pot Pie Recipe

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Chicken and vegetables are paired in a creamy sauce made with Campbell's® Condensed Cream of Chicken Soup and topped with a golden biscuit crust.

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Easy Chicken Pot Pie Recipe

Prep: 10 min. Bake: 30 min.

Yield: 4 Servings

10 30 40

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 package (9 ounces) frozen mixed vegetables, thawed
1 cup cubed cooked chicken or turkey
1/2 cup milk
1 egg
1 cup all-purpose baking mix

Directions

Heat the oven to 400°F. Stir the soup, vegetables and chicken in a 9-inch pie plate.
Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
Bake for 30 minutes or until the topping is golden brown. Yield: 4 servings.

Serving Suggestion: Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.

Substitute Campbell's® Condensed Cream of Chicken with Herbs Soup for the Cream of Chicken.

Substitute reduced-fat all-purpose baking mix for the regular baking mix.

Nutrition Information
Using Campbell's® Condensed Cream of Chicken Soup: Calories 320, Total Fat 12g, Saturated Fat 0g, Cholesterol 0mg, Sodium 941mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 19g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV

Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 300, Total Fat 10g, Saturated Fat 0g, Cholesterol 0mg, Sodium 799mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 18g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV

Originally published as Easy Chicken Pot Pie Provided by Campbell's®

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Reviews for Easy Chicken Pot Pie (15)

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Easy Chicken Pot Pie

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Reviewed on Jan. 03, 2012 by truckngirl

I love how easy this is. I just compared the fat free cream of chicken vs. regular cream of chicken, and for the 2 extra grams of fat and 142 mg more of salt, I prefer to use the regular cream of chicken soup. It gives the pie a richer flavor. I also use a pre-made pie shell by Pillsbury and just cover the top of the pie. I brush the top of the crust with an egg and it just looks so good when it comes out of the oven.

Reviewed on Nov. 15, 2011 by tomlee

Loved this recipe. My thirteen yo daughter and I made this twice when we had company and everyone loved it

Reviewed on Jul. 02, 2011 by ajones2060

The filling for this chicken pot pie is pretty good. I mixed both cream of chicken soup and cream of mushroom soup and I think it gave the filling a bit more flavor. The thing I didn't like about this recipe is the bread topping. If you are one that doesn't mind not having a crust on your chicken pot pie, than this recipe may be good enough for you. I would recommend putting this filling into a pre-made pie crust in order to make a quick and easy pie!

Reviewed on Apr. 25, 2011 by Ab0628

Super easy, quick, and good. Made with leftover turkey and glazed carrots from Easter dinner. Added canned mushrooms and shredded Swiss cheese. Used Healthy Request Campbell's cream of chicken soup an Bisquick Heart Smart.

Reviewed on Feb. 25, 2011 by jendf

This has become my go-to recipe on rainy evenings. It's a snap to prepare and tastes great. A wonderful comfort food. I prefer using Cream of Chicken and Mushroom soup. Gives it a little more flavor.

Reviewed on Dec. 18, 2010 by CaraBeara24

This pot pie tasted really good it was just a little too dry for me...I think next time I try it I will add an extra can of cream of chicken soup :)

Reviewed on Nov. 29, 2010 by jbiel517@yahoo.com

It tastes much better with Cream of Potato soup instead of cream of chicken.

Reviewed on Nov. 29, 2010 by jeepyj

I make this all the time just be sure to check that the topping is cooked all the way thru nothing is worse than raw batter on top. Very quick and easy and great for the cold winter nights.