October 21, 2014
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.
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%