Quick Chicken Pot Pie

Quick Chicken Pot Pie
By
Quick Chicken Pot Pie

Campbell's Kitchen

Quick Chicken Pot Pie

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! This recipe comes from Campbell’s Kitchen.

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4
Servings
277
Calories Per Serving
Deliver Ingredients

Ingredients

  • 14.5-ounce carton Campbell’s Soups for Easy Cooking Creamy Herb & Garlic with Chicken Stock Soup
  • 2  Cups  cubed cooked chicken
  • 12-ounce package frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2½ cups)
  • ¼  Cup  milk
  • egg
  • ½  Cup  biscuit baking mix

Directions

Preheat the oven to 400 degrees F. Stir the soup, chicken, and vegetables in a 9-inch, deep-dish pie plate.

Stir in the milk, egg, and baking mix in a small bowl. Spread the batter over the chicken mixture.

Bake until the topping is golden brown, 25 minutes.

Nutritional Facts

Total Fat
13g
19%
Saturated Fat
4g
17%
Cholesterol
446mg
100%
Carbohydrate, by difference
4g
3%
Protein
33g
72%
Vitamin A, RAE
3582µg
100%
Vitamin B-12
13µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
9mg
12%
Calcium, Ca
18mg
2%
Folate, total
379µg
95%
Iron, Fe
10mg
56%
Magnesium, Mg
25mg
8%
Niacin
11mg
79%
Pantothenic acid
4mg
80%
Phosphorus, P
286mg
41%
Riboflavin
2mg
100%
Selenium, Se
104µg
100%
Sodium, Na
113mg
8%
Water
48g
2%
Zinc, Zn
6mg
75%

Quick Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Quick Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Quick Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.