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.
- 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
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.