Quick Chicken Pot Pie From Campbell'S Kitchen - cooking recipe

Ingredients
    1 (14.5 ounce) carton Campbell's(R) Creamy Herb & Garlic with Chicken Stock Soup
    2 cups cubed, cooked chicken
    1 (12 ounce) package frozen mixed vegetables (carrot, green beans, corn, peas), thawed
    1/4 cup milk
    1 egg
    1/2 cup biscuit baking mix
Preparation
    Heat the oven to 400 degrees F. Stir the soup, chicken and vegetables in a 9-inch deep-dish pie plate.
    Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
    Bake for 25 minutes or until the topping is golden brown.

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