The ideal party finger food is sauerkraut balls. You’ve never tasted anything as delicious as these sauerkraut balls!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (10.75 ounce) can Campbell’s® Condensed Cream of Chicken Soup (regular, 98% Fat Free, or 25% Less Sodium)*
- 1 (10 ounce) package frozen mixed vegetables, thawed
- 1 cup cubed cooked chicken or turkey
- ½ cup milk
- 1 egg
- 1 cup all-purpose baking mix
Instructions
- Preheat oven to 400 degrees F.
- Mix soup, vegetables and chicken in 9-inch pie plate.
- Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden.
- *Or use Campbell’s(R) Cream of Chicken with Herbs Soup.
- Serve with a tossed green salad. For dessert serve pineapple tidbits.
Reviews
Very good. Family loved it. I doubled using cream of potato & cream of mushroom with roasted garlic soups. I used a 2 1/2 at casserole, didnt double the biscuit crust. Went 10 mins at 375 then 400 for 30 mins.
Heated the chicken, soup and veggies. Put in pie crust and put grated cheese on top for the last 5 minutes.
Great simple recipe. It gives you the opportunity to make it your own. I added frozen southern style hashbrows and refrigerated crescent dough like someone else suggested. Family loved it!
This recipe is such a super easy way to do chicken pot pie on a rush. It was great but personally, I would much prefer the flakey and crispy texture like Phyllo sheets or Croissant skin.
not great. but i will try again with a few changes
Needed to double everything for this Fam..!! Adding more spices and Parmesan to both; the chicken mix and the biscuits…used garlic powder, chopped onion to mix , only onion powder to biscuits,bit of celery seed & poultry seasoning to mix only & 1mushroom, 1 chicken cream soups. I felt the proportions were right on tho!!
Very rad and simple too make
Since I have to double or triple this, I used Cream of Chicken and Cream of Celery soup and just a splash of milk. I used frozen chopped broccoli instead of mixed veg. REALLY good!
I used parrot brand coconut milk and mixed powdered cream of chicken( Lipton brand ) for the meat and veggies. I also used parrot brand coconut milk to make the bread topping, gluten free. I used canned mixed veggies too. The coconut had a strong smell of coconut( more then I am use to ) but it turned out yummy. Easy peasy! Baked at time and temp provided. Will make again! Thanks!
I seasoned the chicken with Cavendar’s Greek Seasoning and the whole mixture with Bouquet Garni (herb mix) from Penzy’s for added flavor.
I made this recipe using leftover turkey but made the crust from the oatmeal stuffing we have at thanksgiving. I add some chopped onion and an egg. The I bake the crust 15 minutes before filling. We serve it with the leftover gravy. It’s wonderful.
This is a great recipe. I like this one because of the easy topping. I add the following to this recipe: increased chicken to about 1 1/2 cups (I had extra chicken and wanted to use it all) 1 can cream of chicken soup, about 12 ounces frozen mixed veggies instead of canned, 1 tsp. garlic powder, 1/2 onion chopped (I saute it first), 1/2 tsp. Italian seasoning and ground black pepper to taste (I use about 1/2 tsp. because we like spice but 1/4 tsp. would probably be enough). Also, instead of a pie plate I used an 8 inch square glass baking dish. I think it’s easier to cut and serve from a square dish. My husband took the leftovers to work for lunch!
I used Campbell’s Cream of Potato for better flavor and left over rotisserie chicken for my meat. Been using the recipe for 10 years and my son loves it.
I used 2 ready to bake pie crusts and mushroom soup and it was delish!! Very quick and easy dinner! Served with roast potatoes and carrots
I had everything on hand to make this except a bag of frozen veggies. I used a drained can of green beans, carrots and onions from the garden and a few mushrooms that needed to be used. I used canned chicken chunks but leftover chicken would have been better. I’d never seen a recipe for a pourable crust and this was terrific!
I doubled the recipe for a family dinner substituting a can of cream of celery with the cream of chicken just because I only had one can of the chicken. It worked out great and I’ll do it again.
I use a can of cheddar cheese soup in addition to the cream of chicken and use sour cream or Greek yogurt instead of the milk. I serve it over biscuits instead of the making the biscuit topping.
When you come home from work tired and in the dark in the middle of winter this is great. I make it super easy by using canned chicken. Usually use cream of celery soup and just peas and carrots.
Good. I may try to roll out dough for thinner consistency on top, but otherwise, great, easy recipe!
I loved this recipe! Only thing I did was use self-rising flour and added a few spices 🙂
I make this all the time because it’s so quick and always a hit when I’m craving comfort food. Instead of the pie crust, I cook up some grands biscuits and lay them on top, open faced style. I also add cubed potatoes.