Easy Chicken Pot Pie


  • 1 can Campbell’s Cream of Potato soup
  • 3/4 cup milk
  • 1/8 tsp. ground black pepper
  • 1 cup frozen mixed vegetables
  • 2 cans (4.5 oz. each) Swanson Premium Chunk Chicken Breast, drained
  • 1 egg
  • 1 cup all-purpose baking Mix


Preheat oven to 400 degrees.

Mix soup, 1/4 cup milk, pepper, vegetables and chicken in 9 inch. pie pan.

Mix remaining milk, egg and baking mix. Pour over Chicken mixture. Bake 30 minutes or until hot and topping is golden.

About Peggy

Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.

2 Responses to Easy Chicken Pot Pie

  1. Sharon Eldridge July 29, 2015 at 11:03 pm #

    What is all purpose baking mix? Flour?

    • Kevin July 30, 2015 at 7:44 pm #

      Bisquick is a good example of an all purpose baking mix. The leavening agent is already in it (which is why the recipe doesn’t call for baking powder or baking soda). You can look for Bisquick and other brands in the flour aisle of your grocery store.

Leave a Reply