Ingredients
Units
Scale
- 14.5 oz. Campbell’s® Creamy Herb & Garlic with Chicken Stock Soup
- 2 c. shredded cooked chicken or turkey
- 12 oz. frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 1/2 cups)
- 1/4 c. milk
- 1 egg
- 1/2 c. biscuit baking mix I used gluten-free mix
Instructions
- 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.
Notes
If you prefer, you can use a refrigerator pie crust instead of the biscuit mix topping.
- Prep Time: 10
- Cook Time: 25
- Category: Main