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Easy Turkey Pot Pie

  • prep time: 10 min
  • total time: 40 min
  • serves: 4 people
  • calories: 340 1 serving
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Ingredients

  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 2 cups frozen mixed vegetables (carrots, green beans, corn, peas) (about 9 ounces), thawed
  • 1 cup cubed cooked turkey or chicken
  • 1 cup milk
  • 1 egg
  • 1 cup biscuit baking mix
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Ingredients

  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 2 cups frozen mixed vegetables (carrots, green beans, corn, peas) (about 9 ounces), thawed
  • 1 cup cubed cooked turkey or chicken
  • 1 cup milk
  • 1 egg
  • 1 cup biscuit baking mix
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Instructions
Step 1

Heat the oven to 400°F.  While the oven is heating, stir the soup, vegetables, turkey and 1/2 cup milk in a 9-inch pie plate.  Season with salt and pepper.

Step 2

Stir the remaining 1/2 cup milk, the egg and baking mix in a small bowl.  Spread the batter over the turkey mixture.

Step 3

Bake for 30 minutes or until the topping is golden brown and done.

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This Easy Turkey Pot Pie recipe is really a template- there are infinite variations, as long as you stick to the formula: 1 can condensed cream soup, 1 cup cooked meat and 2 cups vegetables. Baking transforms the soup into creamy gravy that brings the filling together. A pot pie is always comfort food, especially this one with a fluffy biscuit crust! This recipe is a traditional, homestyle take on a classic. But you can absolutely change this Easy Turkey Pot Pie up to fit your tastes or whatever's in your fridge.

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Guided Cooking

Ingredients

  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 2 cups frozen mixed vegetables (carrots, green beans, corn, peas) (about 9 ounces), thawed
  • 1 cup cubed cooked turkey or chicken
  • 1 cup milk
  • 1 egg
  • 1 cup biscuit baking mix

Instructions

  • Tips

    • Try this easy herby version!  Substitute Campbell's® Condensed Cream of Chicken with Herbs Soup for the Cream of Chicken.

  • Step 1

    Heat the oven to 400°F.  While the oven is heating, stir the soup, vegetables, turkey and 1/2 cup milk in a 9-inch pie plate.  Season with salt and pepper.

  • Step 2

    Stir the remaining 1/2 cup milk, the egg and baking mix in a small bowl.  Spread the batter over the turkey mixture.

  • Step 3

    Bake for 30 minutes or until the topping is golden brown and done.

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Calories 304
Total Fat 8 g
Sat. Fat 3 g
Trans Fat 1 g
Cholesterol 77 mg
Sodium 875 mg
Total Carb 40 g
Dietary Fiber 4 g
Sugar 4 g
Protein 19 g
Vitamin D 6 %DV
Calcium 12 %DV
Iron 14 %DV
Potassium 9 %DV
Calories 340
Total Fat 11 g
Sat. Fat 3 g
Trans Fat 1 g
Cholesterol 80 mg
Sodium 947 mg
Total Carb 41 g
Dietary Fiber 4 g
Sugar 4 g
Protein 19 g
Vitamin D 6 %DV
Calcium 12 %DV
Iron 14 %DV
Potassium 9 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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