Easy Chicken Pot Pie

Turn leftover chicken or turkey into the ultimate comfort dish. Cream of chicken soup makes a rich and creamy sauce, and the biscuit mix topping turns into the perfect, golden-brown crust.

Serves: 4Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 can (10.5 oz.) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat-Free Cream of Chicken Soup
  • 1 cup reduced fat (2%) milk, divided
  • 1 package (12 oz. or 2¼ cups) frozen mixed vegetables (carrots, green beans, corn, peas), thawed
  • 1 cup Chicken or Turkey, Cooked and Cubed,
  • 1 egg
  • 1 cup biscuit baking mix


  • Preheat oven to 400°F.
  • In 9” ovenproof skillet, stir together soup, ½ cup milk, vegetables and chicken or turkey.
  • In small bowl, stir together remaining ½ cup milk, egg and baking mix. Spread batter over chicken mixture.
  • Bake 20 minutes or until crust is golden brown.