Easy Chicken Pot Pie
Turn leftover chicken or turkey into the ultimate comfort food in just 30 minutes. Our cream of chicken soup makes a rich and creamy sauce and makes it easier than ever to whip up this pot pie. The biscuit topping is perfect for soaking up every delicious drop!
Recipe Tips
Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
For a twist, you can substitute Campbell’s® Condensed Cream of Chicken with Herbs Soup for the Cream of Chicken.
You can substitute reduced-fat all-purpose baking mix for the regular baking mix.
Ingredients
Potato: 1 cup (diced)
Onion: 1 cup (diced)
Celery: 1 cup (diced)
Carrot: 1 cup (diced)
Margarine: 1/3 cup (melted)
All-purpose flour: 1/2 cup
Chicken broth: 2 cups
Half-and-half: 1 cup
Salt: 1 teaspoon
Pepper: 1/4 teaspoon
Chicken: 4 cups (cooked and chopped)
Pie crusts: 2
How To Make DELICIOUS CHICKEN POT PIE
1. To start with, adjust your oven’s temperature to 400°F then saute together onion, celery, carrots and potatoes in margarine about 10 minutes.
2. You’ll want to add flour to sauteed mixture and stir well. And please cook for 60 seconds stirring constantly.
3. Yo can then combine broth and half and half and stir gradually into vegetable mixture.
4. Okay now, you ned to cook over medium heat, stirring constantly, until thickened and bubbly. Always remember to stir in salt and pepper then add chicken and stir well.
5. Finally, pour into shallow 2 quart casserole dish and top with pie shells and then bake until crust is golden and flaky, it takes around 30-40 minutes.
