A simple, quick chicken pot pie recipe which will melt in your mouth. You can, of course, use fresh chicken, but this recipe uses canned chicken for convenience. Also keep in mind that the cooking time is not exact. Just keep an eye on it, and take yours out when the top looks done.
Ingredients
- ▢ — 1 can Campbell's Cream of Potato soup
- ▢ — ¾ cup milk
- ▢ — ⅛ 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
Instructions
- ▢ — Preheat oven to 400 degrees.
- ▢ — Mix soup, ¼ 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.
