| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 package (9 ounces) frozen mixed vegetables, thawed
- 1 cup cubed cooked chicken or turkey
- 1/2 cup milk
- 1 egg
- 1 cup all-purpose baking mix
Instructions
- Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate.
- Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
- Bake for 30 minutes or until the topping is golden brown.
- Serving Suggestion: Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
- Using Campbell’s® Condensed Cream of Chicken Soup: Calories 320, Total Fat 12g, Saturated Fat 0g, Cholesterol 0mg, Sodium 941mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 19g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
- Using Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup: Calories 300, Total Fat 10g, Saturated Fat 0g, Cholesterol 0mg, Sodium 799mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 18g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 335 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 18 g |
| Protein | 16 g |
| Cholesterol | 75 mg |
| Sodium | 819 mg |
| Serving Size | 1 of 4 servings |
| Calories | 335 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 18 g |
| Protein | 16 g |
| Cholesterol | 75 mg |
| Sodium | 819 mg |
Reviews
It’s good. I suggest adding two cans of cream of chicken soup or a family size can and at least 1 1/2 cups of bisquick instead of 1 cup. The one can of soup isn’t enough for the recipe. I definitely will make it again with more soup.
Big hit and easy
My entire family absolutely loved it! I did add a can of cream of mushroom to go with the cream of chicken. I’ve never made Chicken Pot Pie and they all are requesting I make this again soon and telling me how great it was.
I do a variation of this recipe. In addition to the cream of chicken soup I also add one can of the Campbell’s Cream of Potato soup and some poultry seasoning. I also like top and bottom crust so a package of refrigerated dough works great. It’s very simple and tasty.
Loved this! True to form, it was simple and delicious. My preteen son is a picky eater, but he certainly ate this! Will keep these ingredients on hand so I can make frequently!
Delicious and SO easy! I used a frozen pie crust so there would be something on the bottom as well as the top and it took too long to cook so not enough of the liquid was left by the time it was done. It was still very tasty though and I would definitely make again. Also cut up some fresh veggies to throw in there too and used two whole chicken breasts.
My thoughts on this recipe was very good. I think next time when I make this I’ll add a Little touch of sour cream to the soup mixture and puff pastry instead of the baking mix. Overall, pretty easy, quick, and delicious!
This was easy to prepare and tasted pretty good. I think it could use something else to add more flavor, but I’m not sure what that could be. I used puff pastry instead of the Bisquick mixture to put over the top.
I made this for my boyfriend and me for dinner last night. I sauteed onions with the frozen vegetables before combining with the chicken and the soup. It was very good and sooo simple. I’m thinking of trying this again but with lobster meat.
Very good. I used a mix of chicken and sausage and sprinkled a little garlic powder over the crust.