Campbells Kitchen Easy Chicken Pot Pie Recipes

QUICK CHICKEN POT PIE FROM CAMPBELL'S KITCHEN

Steps:

• Heat the oven to 400 degrees F. Stir the soup, chicken and vegetables in a 9-inch deep-dish pie plate.
• Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
• Bake for 25 minutes or until the topping is golden brown.

CAMPBELL'S KITCHEN EASY CHICKEN POT PIE

Steps:

• 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.

EASY CHICKEN POT PIE

Steps:

• 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

MINI CHICKEN POT PIES

Steps:

• Heat the oven to 350°F. Spray (2 1/2 -inch) muffin pan cups with vegetable cooking spray. Stir the chicken,soup and vegetables in a medium bowl.
• Roll or pat the biscuits to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin-pan cups. Spoon about 1/3 cup chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it's level. Top each with about 2 teaspoons cheese.
• Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted. Let the pot pies cool in the pan on a wire rack for 5 minutes.