FISH RECIPES | Easy Chicken Pot Pie

FISH RECIPES | Easy Chicken Pot Pie
By campbells.com

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. If you looking to step it up a notch, try this version with Cheddar cheese: Ultimate Chicken Pot Pie

Prep time: 00:10
Cook time: 00:20
Total time: 00:30

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
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Instructions:

Step 1 : Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate.

Step 2 : 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).

Step 3 : Bake for 20 minutes or until the topping is golden brown.

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For Full Instruction: campbells.com

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