Monday, September 14, 2009

Campbell's Easy Chicken Pot Pie

Easy Chicken Pot Pie
From: Campbell's Kitchen
Prep: 15 minutes
Bake: 30 minutes
Serves: 4


1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)*
1 package (about 9 ounces) frozen mixed vegetables, thawed
1 cup cubed cooked chicken or turkey
1/2 cup milk
1 egg
1 cup all-purpose baking mix


Heat the oven to 400°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.

*Or use Campbell's® Cream of Chicken with Herbs Soup.

Nutrition Information

Using : Calories 320, Total Fat 12g, Saturated Fat 4g, Cholesterol 93mg, Sodium 941mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 19g, Vitamin A 71%DV, Vitamin C 11%DV, Calcium 18%DV, Iron 13%DV

Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 300, Total Fat 10g, Saturated Fat 3g, Cholesterol 93mg, Sodium 799mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 18g, Vitamin A 72%DV, Vitamin C 11%DV, Calcium 10%DV, Iron 12%DV

*I'd like to make the crust from scratch, but I'm not there yet! I prefer the chicken with herbs soup, helps you save a step of adding herbs if you're looking to save a little time!

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