"Chicken and vegetables are paired in a creamy sauce and topped with a golden biscuit crust." — Campbell's Kitchen
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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
cubed cooked chicken or turkey
all-purpose baking mix
Awesome! I prefer a flaky crust, so I used 2 refrigerated rolled pie dough crusts. I used a poached, shredded chicken (white and dark meat), some frozen mixed veggies, and a can of cream of mushroom as well as the cream of chicken soup. Using all this made way too much pie filling, so I made two pies (one to bake and one to freeze), and it came out WONDERFUL! It was the best chicken pot pie I've ever had, and I can't wait to break that second pie out of the freezer!
This was quick and easy but ok tasting. Could have used another flavor to pull it all together. Not sure what that is . . .
I love this recipe and make it once a month after we have a roast chicken. Two changes I make though - when I'm making veg for the roast I cook alot more than I need to use in place of the frozen veg (although I still add frozen peas and corn to the pie) and I use ready made, chilled puff pastry instead of the topping mix. Really, really recommend this as it is really easy and a great way to use leftover veg and chicken.
I used a frozen pie crust already in the pie plate..added the ingredients then added the crust on top..the pie crust on the bottom kind of seals it better. great recipe tho!
This pot pie is actually quite tasty! My family enjoys this recipe with the addition of cubed potatoes. To save on time I use frozen country style hash browns (small potato cubes) in the pot pie rather than fresh potatoes. The crust is definitely the best part of this pot pie, I usually make a double batch because my family enjoys a thicker crust. My kids especially love this recipe and I think it is a great way to use up leftover chicken meat from roasted chicken. You can always customize this pot pie by adding extra vegetables or throwing in some shredded cheese. The only seasoning you really need is a bit of fresh cracked pepper and a dash of salt. Thanks for the great recipe!
My family loves this recipe and its real simple too. but the first time we tried it the middle was to dry so the next time i added 1 can of Campbell's cream of potato and yum!
I use Heart Healthy bisquick, frozen stew veggies (corn, green beans, carrots, potatos, lima beans, peas)and one of the healthy request cream of chicken soups that I mix with about 1/2 can of water. My boyfriend always thought it was just meh but I'm persistent since it's a healthy meal...now I season it with garlic powder, black pepper and crushed red pepper for a kick and it's awesome. This is a great base recipe to play with.
I used this recipe for my leftover turkey. I didn't have any frozen mixed vegies so used 1 can niblets corn & 1 can peas. I looked on the bisquick website and saw that some used 2 cans of soup, so that's what I used, 2 cream of chicken - added 1/2 can milk, few shakes each garlic powder and onion powder. To the topping I added a shake of garlic and about 1/2 t dried italian herbs to impart some more flavor. I found that it was ok but DH loved it and said I should make again. I really feel it would have been better with the mixed veggies. Perhaps subbing 1 can for cream of potato would also be good(?)
This one-pot Mexican classic is easy and packed with flavor.
Burgers never need to be basic again! Try this great recipe with dipping sauce.
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.