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Chicken & Potato
  Pot Pie 

Prep Time: 10 minutes

Start to Finish: 40 minutes

Makes: 6 servings

1 can (14 3/4 oz.) Campbell's®
   Condensed Cream of Potato Soup
1 cup Milk
1/4 teaspoon Ground Black Pepper
2 cups Thawed Frozen Mixed Vegetables
2 cans (4.5 oz. each) Swanson® Premium
    White Chunk Chicken Breast in Water, drained
1 Egg
1 cup All-Purpose Baking Mix
1. Heat oven to 400°F. Stir soup, 1/2 cup milk, black pepper, vegetables and chicken in a 10-inch pie plate or 2-quart baking dish.

2. Stir remaining milk, egg and baking mix in small bowl. Spread batter over chicken mixture.

3. Bake for 30 minutes or until topping is golden brown.