Quick Chicken Pot Pie
This easy pot pie recipe only takes about 30 minutes and is a great way to use leftover chicken or turkey!
Campbell’s® Creamy Herb & Garlic with Chicken Stock Soup
shredded cooked chicken or turkey
frozen mixed vegetables
(carrots, green beans, corn, peas), thawed (about 2 1/2 cups)
biscuit baking mix
I used gluten-free mix
Preheat oven to 400 degrees F. Spray a 9″ deep dish or 12″ shallow pie pan with cooking spray and set aside.
Stir together the soup, chicken, and vegetables, and transfer to the pie pan.
Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture. (I found it easiest to spread with my fingers. The dough will just barely cover a 12″ pan.)
Bake for 25 minutes or until the topping is golden brown.
If you prefer, you can use a refrigerator pie crust instead of the biscuit mix topping.