Quick Chicken Pot Pie
October 21, 2014
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.
4
Servings
322
Calories Per Serving
Deliver Ingredients
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
Total Fat
10g
16%
Sugar
4g
N/A
Saturated Fat
3g
15%
Cholesterol
99mg
33%
Protein
26g
53%
Carbs
29g
10%
Vitamin A
249µg
28%
Vitamin B12
0.4µg
7.1%
Vitamin B6
0.4mg
20.2%
Vitamin C
9mg
15%
Vitamin D
0.4µg
0.1%
Vitamin E
0.1mg
0.7%
Vitamin K
1µg
1%
Calcium
80mg
8%
Fiber
5g
20%
Folate (food)
39µg
N/A
Folate equivalent (total)
62µg
16%
Folic acid
14µg
N/A
Iron
2mg
13%
Magnesium
42mg
10%
Monounsaturated
4g
N/A
Niacin (B3)
7mg
36%
Phosphorus
306mg
44%
Polyunsaturated
2g
N/A
Potassium
400mg
11%
Riboflavin (B2)
0.3mg
18.6%
Sodium
666mg
28%
Thiamin (B1)
0.2mg
16.3%
Zinc
2mg
12%