Easy No-Guilt Chicken Pot Pie

Serving a crowd? Double the recipe

Customer Rating: Recipe Rated Four Stars

13 Ratings    3 Comments

Yield: 4 to 6 servings

Preparation Time: 10 minutes; Cook Time: 30 minutes

Ingredients

1 can (10 3/4 oz.) CAMPBELLS Condensed 98% Fat Free Cream of Chicken soup
1 pkg. (about 9 oz.) frozen mixed vegetables thawed, (about 2 cups)
1 cup cut up, cooked chicken
1/2 cup milk
1 egg
1 cup BISQUICK reduced fat baking mix

Directions:

1. Preheat oven to 400 F.

2. In 9-inch ungreased pie plate mix soup, vegetables and chicken.

3. In bowl, mix milk, egg and baking mix together until blended. Pour over chicken mixture in pie plate. 4. Bake for 30 minutes or until golden brown.

Tip: To thaw vegetables, microwave on high for 3 minutes.

Doubling Tip: Double recipe and bake in a 13x9x2-inch pan.

Customer Comments

Recipe Rated Four Stars

Virginia N Holton, Ks

“This recipe is so easy to prepare and so tasty and nutritious. I serve it often.”

Recipe Rated Four Stars

Crystal R Elkhart, IN

“Absolutely delicious!”

Recipe Rated Four Stars

Julie D Montgomery, MN

“This was very good and my husband really likes this! So simple to make. A couple minor additions: 1 tsp. fresh minced onion and 2 Tbls milk to filling mixture. For vegetables I used about 1/2 cup ea. carrots, peas, green beans, and potatoes. Delicious! Thank you for the healthy recipe.”

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