29 ratings

Quick Chicken Pot Pie

October 21, 2014

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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Servings

322

Calories Per Serving

Ingredients

1 14.5-ounce carton Campbell’s Soups for Easy Cooking Creamy Herb & Garlic with Chicken Stock Soup
2 Cups cubed cooked chicken
1 12-ounce package frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2½ cups)
¼ Cup milk
1 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

Servings4

Calories Per Serving322

Total Fat10g16%

Sugar4gN/A

Saturated3g15%

Cholesterol99mg33%

Protein26g53%

Carbs29g10%

Vitamin A249µg28%

Vitamin B120.4µg7.1%

Vitamin B60.4mg20.2%

Vitamin C9mg15%

Vitamin D0.4µg0.1%

Vitamin E0.1mg0.7%

Vitamin K1µg1%

Calcium80mg8%

Fiber5g20%

Folate (food)39µgN/A

Folate equivalent (total)62µg16%

Folic acid14µgN/A

Iron2mg13%

Magnesium42mg10%

Monounsaturated4gN/A

Niacin (B3)7mg36%

Phosphorus306mg44%

Polyunsaturated2gN/A

Potassium400mg11%

Riboflavin (B2)0.3mg18.6%

Sodium666mg28%

Thiamin (B1)0.2mg16.3%

Zinc2mg12%