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READY IN 40 mins

Campbell's Kitchen Easy Turkey Pot Pie

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Read Reviews (18)

"Roast poultry and vegetables are paired in a creamy sauce and topped with a golden biscuit crust." — Campbell's Kitchen

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)*
1 (9 ounce) package frozen mixed vegetables, thawed
1 cup cubed cooked turkey or chicken

1/2 cup milk
1 egg
1 cup all-purpose baking mix

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Directions

Preheat oven to 400 degrees F.
Mix soup, vegetables and turkey in 9-inch pie plate.
Mix milk, egg and baking mix. Pour over turkey mixture. Bake 30 minutes or until golden.

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PREP 10 mins
COOK 30 mins
READY IN 40 mins

Footnotes

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

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Reviews More Reviews

Most Helpful Positive Review

Dec 28, 2009

This is a wonderful recipe. Really easy. I do add some potatoes. We love the bisquick crust!

—CINDYCOX2

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Most Helpful Critical Review

Mar 01, 2010

this is good for an easy weeknight meal. I usually add potatoes and a little milk to make it a little saucier. I also personally prefer to use refrigerated pie crust rather than bisquick.

—krispy6372

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26 Ratings

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Feb 23, 2010

The filling was yummy and this was very easy to make but I thought that the topping was lacking something. It did look exactly like the picture! :) I would make this again but using a pie crust instead of the bisquick. I would add another can of cream of chicken also.

—Tracy

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Jan 02, 2010

This was very easy to make and great to eat. I will make it a regular for left over turkey. I will add onion, garlic and pepper to increase the mix of flavors.

—annie s.

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Feb 16, 2010

I made a variation of this last night for dinner. I used fresh veggies that I steamed for a few minutes first. Added a shake of italian seasoning for extra flavor. Also, didn't have any bisquick, so used a package of pre-made biscuits and topped the potpie and baked until the biscuits were done. One additional mention is that I added a 1/2 can of milk to the mixture so it wasn't so thick, but it baked up beautifully. (Side note: I had to go somewhere before it was done in the oven, my husband and 2 year old ate 2/3 of it and then my hubby took leftovers for lunch. He didn't let me have ANY of it!)

—brandysue

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Dec 31, 2011

This is a very good base recipe and my 5 star rating was after a few changes were made. I used 12 oz bag of mixed veggies (couldn't find 9 oz package). In addition to the cream of chicken and milk (I used 98% fat free and skim milk) I added a can of cream of muchroom (also 98% fat free) so that the filling was creamier. Also added 1/2 cup lightly sauteed chopped onions, garlic powder, pepper and Italian seasoning. I used a deep dish pie pan and prepared the crust recipe as is. I have to say that it was awesome and my husband loved it! With the additions we actually had way more than 4 servings but the leftovers were wonderful. Also, when it was finished baking it looked just like the picture. Will definitley make this again and again.

—Arlene M.

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Aug 16, 2011

This was actually pretty good (yes, I really was surprised). Grandkids were coming over and knowing their favority comes in a tin patty pan, I nixed my usual mix and tried this. They loved it. I was stunned with the ease of topping and will definately use that again - super super easy and I thought tasted fine - - - similar to the top part of a biscuit. I did double filling and only used frozen peas along with some diced potatoes and carrots I had par-boiled earlier. Baked in a 9" deep dish glass pie pan @ time/temp given. Served along with a Ceasar salad and ended up with zero leftovers.

—Litegal1

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Jan 13, 2011

My picky eaters loved this! It was super easy. I did make a couple of changes because it is what I had on hand. I used a large can of chicken and used frozen peas, carrots and broccoli. Will definitely make this again!

—thlcaj

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Nutrition

Calories
330 kcal
16%

Carbohydrates
34.7 g
11%

Cholesterol
88 mg
29%

Fat
13.4 g
21%

Fiber
4.3 g
17%

Protein
18.9 g
38%

Sodium
997 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Campbell's Kitchen Easy Turkey Pot Pie

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 330
Calories from Fat: 120

% Daily Value *
Total Fat 13.4g 21 %
Saturated Fat 4.2g 21 %
Cholesterol 88mg 29 %
Sodium 997mg 40 %
** Potassium 340mg 10 %
Total Carbohydrates 34.7g 11 %
Dietary Fiber 4.3g 17 %
Protein 18.9g 38 %
** Sugars 2.7g
** Vitamin A 67 %
** Vitamin C 11 %
** Calcium 14 %
** Iron 25 %
** Thiamin 12 %
** Niacin 52 %
** Vitamin B6 16 %
** Magnesium 10 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.