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Easy Chicken Pot Pie

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.

4 ServingsPrep: 10 min. Bake: 30 min.

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 Facts:Nutrition Information
Using Campbell's® Condensed Cream of Chicken Soup: Calories 320,

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Easy Chicken Pot Pie (continued)

Nutrition Facts: 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