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Quick Chicken Pot Pie Recipe

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This recipe for Quick Chicken Pot Pie is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 carton (14.5 ounces) Campbell's® Creamy Herb & Garlic with Chicken Stock Soup
2 cups cubed cooked chicken
1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed and drained (about 2 1/2 cups)
1/4 cup milk
1 egg
1/2 cup biscuit baking mix

Directions:
Directions:

1. Heat the oven to 400°F. Stir the soup, chicken and vegetables in a 9-inch deep-dish pie plate.

2. Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.

3. Bake for 25 minutes or until the topping is golden brown

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minute
Personal Notes:
Personal Notes:
You might want to add less milk if you like thicker sauce. To make this recipe easier, use a "left over" rotisserie chicken. One last tip, Bisquick makes a 7.5 ounce pouch of flavored biscuit mixes. I especially like the Cheddar Garlic flavor with this. It adds a little more flavor.

 

 

 

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