Campbells Kitchen Easy Chicken Pot Pie Recipes
QUICK CHICKEN POT PIE FROM CAMPBELL'S KITCHEN
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!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 27.9 g, Cholesterol 108.7 mg, Fat 19 g, Fiber 4.1 g, Protein 25 g, SaturatedFat 5.4 g, Sodium 706.4 mg, Sugar 1.1 g
CAMPBELL'S KITCHEN EASY CHICKEN POT PIE
Chicken and vegetables are paired in a creamy sauce and topped with a golden biscuit crust.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 4
Number Of Ingredients 6
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
35 minutes is all you need to have these delicious mini chicken pot pies on the table. They're so good you'll want to make them again and again!
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts :
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