- 1 can(10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 pkg.(about 9 ounces) frozen mixed vegetables , thawed (about 2 cups)
- 1 cupcubed cooked chicken
- 1/2 cupmilk
- 1egg
- 1 cupreduced fat all-purpose baking mix1.Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate.2.Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture. Bake for 30 minutes or until the topping is golden brown.I got this recipe from a Campbell's ad. I used Kroger brand soup. I like this recipe because it is easy and healthy for a pot pie. I had fresh broccoli that I needed to use up that I added to the mixed vegetables Jesse liked the addition I was not a huge fan. This recipe allows you to use whatever vegetables you like and if you wanted you could make it vegetarian and not use chicken,Megan-3.5/5Jesse-3.5/5
Friday, March 29, 2013
no-guilt chicken pot pie
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