Turn leftover chicken or turkey into the ultimate comfort food in just 30 minutes. Our cream of chicken soup makes a rich and creamy sauce and the biscuit mix topping makes it easier than ever to whip up this pot pie.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup 1 cup reduced fat (2%) milk 1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 1/4 cups) 1 cup cubed cooked chicken or turkey 1 egg 1 cup biscuit baking mix ~ CLICK TO READ DETAILS ~
Instructions:
Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate.
Stir the remaining 1/2 cup milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture (the batter is thin but will bake up into a perfect crust).
Bake for 20 minutes or until the topping is golden brown.
