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
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%

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.