Recipe by Campbell's Kitchen
"Roast poultry and vegetables are paired in a creamy sauce and topped with a golden biscuit crust."
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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
cubed cooked turkey or chicken
all-purpose baking mix
This is a wonderful recipe. Really easy. I do add some potatoes. We love the bisquick crust!
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.
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.
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.
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!)
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.
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. UPDATE: I was in a rush to make this and failed to note I was out of eggs. Went ahead and simply mixed the baking mix with the milk (added a palmful more mix) and crossed my fingers .... worked wonderfully. Not as puffy as original, but still light and crispy.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Campbell's Kitchen Easy Turkey Pot Pie
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 120
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