dessert · Unspecified
2-Step Inside-Out Chicken Pot Pie
A pie or tart centered on campbell's® condensed cream of chicken soup, vegetable combination, biscuits, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1 item 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 item 1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
- 8 item 8 hot biscuits, split
Equipment
Mixing bowl + Pie or tart pan
How to make it
- 1
Heat the oven to 375°F and prepare the crust or baking dish.
- 2
Combine campbell's® condensed cream of chicken soup, vegetable combination, and biscuits, reserving any crust or topping ingredients as needed.
- 3
Fill the crust or dish, add the topping, and bake until the filling is set or bubbling and the top is golden.
- 4
Cool long enough for the filling to settle before serving.
- 5
Cook poultry until the thickest portion reaches 165°F.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free.
Contains milk. Packaged ingredients can vary, so check labels and cross-contact information.
