Quick Chicken Pot Pie
Quick Chicken Pot Pie
Oct 21, 2014 | 3:48 pm
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
223
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
9g
13%
Saturated Fat
3g
13%
Cholesterol
108mg
36%
Protein
34g
74%
Vitamin B-12
3µg
100%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
15mg
2%
Choline, total
129mg
30%
Folate, total
21µg
5%
Iron, Fe
3mg
17%
Magnesium, Mg
28mg
9%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
205mg
29%
Selenium, Se
38µg
69%
Sodium, Na
70mg
5%
Water
56g
2%
Zinc, Zn
7mg
88%
