Friday, March 29, 2013

no-guilt chicken pot pie


  • 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  cup
    cubed cooked chicken
  • 1/2  cup
    milk
  • egg
  • 1  cup
    reduced fat all-purpose baking mix

    1.
    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-3.5/5
    Jesse-3.5/5




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