Friday, November 11, 2011

Food Fixing FRIDAY!

Sorry I missed last week's, the 'crud' going around had us all down!

EASY Chicken Pot Pie

  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (regular, 98% Fat Free, or 25% Less Sodium)*
  • 1 (10 ounce) package frozen mixed vegetables, thawed
  • 1 1/2 cups cubed potatoes or 1 can of Cream of potato soup (I added the soup, and it tasted really good)
  • 1 cup cubed cooked chicken or turkey (the whole rotisserie chicken from the grocery store are great in this recipe)
  • 1/2 cup milk
  • 1 egg
  • 1 cup all-purpose baking mix 
***I have also made this with the flaky pie crusts. You just use two of the refrigerated pic crusts.***


  1. Preheat oven to 400 degrees F.
  2. Mix soup, vegetables and chicken in 9-inch pie plate.
  3. Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden.   
  4. Now link up and get some good recipes!  (I am not sure why the links from last week copied)
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