Fall begs for comfort foods. I always find myself craving warm soups, hearty breads, and mom’s home cooked recipes like Chicken Pot Pie! Even though I love homemade pot pie, I don’t want to put in all the effort and work that a traditional recipe will require. I found Campbell’s Quick Chicken Pot Pie recipe that literally takes just 5 minutes of prep and I was sold!
- 1 carton Campbell’s Creamy Herb & Garlic with Chicken Stock Soup
- 2 cups cubed cooked chicken
- 1 package (12 oz) frozen mixed veggies, thawed (about 2.5 cups)
- 1/4 cup milk
- 1 egg
- 1/2 cup biscuit baking mix
You can use pre-cooked chicken leftovers from the night before to save time and effort. We made chicken tacos the night before, so I just cooked extra chicken and pulled aside the two cups I would need for our pot pies and then mixed up the rest with the taco seasoning. Then, when it was time to make our pot pies I just reheated the chicken and added in savory and thyme while it was reheating to give the chicken bites a bit of flavor. You can totally add the chicken without extra seasoning and straight from the fridge.
When your chicken is ready, toss the chicken, veggies, and soup into a bowl and stir to combine. Then, move this mixture into a 9″ pie pan, spreading it out evenly across your dish.
Now, stir together your milk, egg, and baking mix in a small bowl and spread the mixture on top of your pie filling to create a crust.
Bake at 400° F for 25 minutes or until the topping is golden brown.
That’s all there is to it! With just 5 minutes of prep and 25 minutes cook time, you’ll have dinner ready in 30 minutes with barely any effort needed! I love quick and easy meals like this that make me feel like I’m cooking homemade without all the effort and dishes involved!