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Easy Chicken Pot Pie Recipe From Campbell's Kitchen

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Easy Chicken Pot Pie Dizzy Busy and Hungry!
Easy Chicken Pot Pie Dizzy Busy and Hungry! from dizzybusyandhungry.com

Description

If you're looking for a simple and delicious comfort food, this easy chicken pot pie recipe from Campbell's Kitchen is perfect for you. This recipe combines tender chicken, mixed vegetables, and a creamy sauce, all baked inside a flaky crust. It's a classic dish that is sure to please everyone at the dinner table.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 40 minutes.

Ingredients

  • 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
  • 1 cup milk
  • 1/4 teaspoon ground black pepper
  • 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
  • 2 cups cubed cooked chicken or turkey
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 3 tablespoons vegetable oil

Equipment

  • 9-inch pie plate
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Knife
  • Cutting board

Method

  1. Preheat the oven to 400°F.
  2. In a mixing bowl, whisk together the cream of chicken soup, milk, and black pepper.
  3. Add the frozen mixed vegetables and chicken or turkey to the bowl and stir until well combined.
  4. Pour the mixture into a 9-inch pie plate.
  5. In a separate mixing bowl, beat the egg with a whisk.
  6. Add the flour, baking powder, salt, milk, and vegetable oil to the bowl with the egg and stir until well combined.
  7. Pour the mixture over the chicken and vegetable mixture in the pie plate.
  8. Use a knife to make a few slits in the top crust to allow steam to escape.
  9. Bake for 40 minutes or until the crust is golden brown and the filling is hot and bubbly.
  10. Let cool for a few minutes before serving.

Notes

This recipe can be made ahead of time and stored in the refrigerator or freezer until ready to bake. To make ahead, follow the recipe up until baking, then cover the pie plate with plastic wrap or aluminum foil and store in the refrigerator for up to 2 days or the freezer for up to 2 months. When ready to bake, remove the plastic wrap or aluminum foil and bake as directed, adding 5-10 minutes to the cook time if needed.

Nutrition Info

One serving of this chicken pot pie recipe contains approximately:
  • Calories: 347
  • Total Fat: 18g
  • Saturated Fat: 4g
  • Cholesterol: 79mg
  • Sodium: 567mg
  • Total Carbohydrate: 29g
  • Dietary Fiber: 2g
  • Sugars: 5g
  • Protein: 17g

Recipes FAQ

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables if you prefer. Simply chop them into small pieces and add them to the recipe in place of the frozen mixed vegetables.

Can I use a different type of meat?

Yes, you can use a different type of meat if you prefer. Diced ham or turkey would work well in this recipe.

Can I use a store-bought crust instead of making my own?

Yes, you can use a store-bought crust if you prefer. Follow the package instructions for baking the crust before adding the filling.

Recipe Tips

  • If you don't have a whisk, you can use a fork to beat the egg and combine the other ingredients.
  • If the top crust is browning too quickly, cover it with a piece of aluminum foil for the remaining baking time.
  • You can add additional seasonings to the filling, such as garlic powder or dried thyme, to customize the flavor to your liking.

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