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Campbell's Kitchen Easy Chicken Pot Pie

This easy chicken pot pie recipe simplifies a classic comfort dish. Combining condensed cream of chicken soup with frozen mixed vegetables, cooked chicken, milk, and an egg, it's topped with a quick baking mix crust. Baked until golden and bubbly, it offers a hearty, convenient meal in under an hour, perfect for a satisfying weeknight dinner.
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Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1359.3 kcal

Equipment

  • 1 9-inch Pie plate
  • 1 Large Mixing Bowl For the filling
  • 1 Medium Mixing Bowl For the topping
  • 1 Whisk
  • 1 Rubber Spatula For scraping and spreading

Ingredients
  

Main

  • 1 10.75 ounce can Campbell's® Condensed Cream of Chicken Soup (regular, 98% Fat Free, or 25% Less Sodium)*
  • 1 10 ounce package frozen mixed vegetables, thawed
  • 1 cup cubed cooked chicken or turkey
  • 0.5 cup milk
  • 1 egg
  • 1 cup all-purpose baking mix

Instructions
 

  • Preheat your oven to 3750F (1900C).
  • In a large mixing bowl, combine the thawed mixed vegetables, cubed cooked chicken (or turkey), and Campbell's® Condensed Cream of Chicken Soup. Mix until well combined.
  • Pour the chicken and vegetable mixture evenly into an ungreased 9-inch pie plate.
  • In a separate medium bowl, whisk together the milk and egg until thoroughly blended.
  • Gradually add the all-purpose baking mix to the milk and egg mixture, stirring with a whisk or fork until a smooth batter forms. Do not overmix.
  • Carefully pour the prepared baking mix batter over the chicken and vegetable filling in the pie plate, spreading it evenly to cover the top.
  • Place the pie plate on a baking sheet to catch any potential drips, then transfer to the preheated oven.
  • Bake for 30 to 35 minutes, or until the topping is golden brown and a knife inserted into the center of the topping comes out clean. The filling should be bubbly.
  • Once baked, carefully remove the pot pie from the oven.
  • Let the chicken pot pie stand for 5-10 minutes before serving to allow the filling to set and cool slightly, making it easier to serve.

Notes

This recipe offers a quick pot pie, but for enhanced depth, consider sautéing diced onions and celery before mixing the filling. For a richer flavor, swap some milk with chicken broth and ensure your cooked chicken is seasoned well. The 'baking mix' crust is convenient; however, a traditional pie crust or even puff pastry will yield a more sophisticated, flakier texture. To avoid a watery pie, ensure frozen vegetables are thoroughly thawed and drained. Monitor the baking closely to prevent over-browning of the crust while ensuring the filling is bubbly and hot.