The crust surpassed expectations and baked evenly through. I suspect
brushing a finished pie with melted butter might be a better-than-average idea.
The crust surpassed expectations and baked evenly through. I suspect
brushing a finished pie with melted butter might be a better-than-average idea.
Six ingredients. Three steps. Campbell's chicken pot pie passes the eye
test for easy.
The only potential trouble I spy with my amateur chef's eye is spreading a
biscuit mixture over the filling. Will the dough sink during the spreading
process?
Moving past easy to tastier concerns, the recipe flavor hinges completely
on cream of chicken soup, biscuit mix, chicken and vegetables. No added
seasoning. That's a recipe for taste buds playing a game of "Where's
Waldo?" Except the search is for flavor instead of weird looking fellow in
a red-stripped shirt.
It's time to play No Budget Cooking Series to see if Campbell's chicken pot
pie proves easy to make and its tastiness.
🔼Makes: 4 servings
🔼 1 (10.5 ounces) can cream of chicken soup
🔼 1 cup milk
🔼 2¼ cups frozen vegetables, thawed
🔼 1 cup cooked chicken, cubed
🔼 1 egg
🔼 1 cup biscuit baking mix
🔼 Heat oven to 400 F.
🔼 Stir soup, ½ cup milk, vegetables and chicken in 9-inch pie plate or
ovenproof skillet.
🔼 In a separate bowl, combine remaining milk, egg and biscuit mix. Spread
over chicken mixture.
🔼 Bake 20 minutes or until golden.
(Recipe from Campbell's)
At its base this recipe produces a mild flavored pot pie but it is easily
adaptable to suit a wide range of tastes.
TASTING NOTES: The biscuit mix topping looked great and baked evenly all
the way through without creating any gooey mush where it contacted the filling.
Folks who like a lot of pastry enveloping their pot pies might be disappointed
in the amount of "crust."
Out of laziness I super sized the filling. I didn't measure the chicken or
vegetables. Using an entire 12.5-ounce can of white chicken meat, which is
closer to 2 cups, an entire 16-ounce bag of frozen vegetables, which is more
like 3 cups, yielded plenty of chicken and vegetable flavor.
Still, this dish is best suited for the spice averse or those who like mild
mannered foods. That, apparently, includes folks in the Higgins Eats household
because there were no leftovers of this chicken pot pie. It's also been added
to the "make this again" request list. After a couple of bites, I
added a few twists of fresh ground black pepper to my serving.
EQUIPMENT: Spatula/wooden spoon, two measuring cups, pie pan and mixing
bowl. Driven by an unwillingness to have leftover canned chicken or frozen
vegetables, my lack of measuring those ingredients saved me from having to use
a ¼-cup measuring cup.
This is what the chicken pot pie filling looks like when using 16-ounce bag
of classic mixed vegetables.
This is what the chicken pot pie filling looks like when using 16-ounce bag
of classic mixed vegetables.
PRACTICALITY RATING: If you can make boxed mac and cheese, you can make
this chicken pot pie. It could even be a recipe assigned to cooking novices or
teenagers you trust to operate an oven. A short ingredient list of kitchen
staples with fewer steps makes this a true 30-minute weeknight meal with less
than 10 minutes of prep.
COST: $7-$8. Knock about $3 off the cost if you have a cup of leftover
chicken in the fridge.
Campbell's Easy Chicken Pot Pie filling holds together.
HACKS/INSIGHTS: I had the frozen vegetables out for about 15 minutes before
I started making this recipe. I don't know if I would say they were completely
thawed when I stirred them into the filling, but they were cooked through
during the allotted 20-minute baking time.
I whisked the milk and soup together until it was smooth before mixing in
the chicken and vegetables. The extra step added maybe a minute of prep time
but I think it helped create a more uniform sauce. (At least that's what I'm
telling myself.)
My inadvertent supersized filling may have made it easier to spread the
biscuit mixture over the top. If you go big with filling, bump up the size of
the pie tin or pan. I used a 9.5-inch Pyrex pie pan and it barely contained the
contents. If you stick closer to the actual measurements, let me know if you
had any problems spreading the biscuit mixture over the top.
Put the pie tin on a cookie sheet in the oven to catch overflows.
It's a good base recipe that's easily adaptable to fit personal tastes by
your choice of mixed vegetables or adding a dash of black pepper or other
seasonings.
Next time I might even get super fancy and try brushing melted butter over
the finished crust.
ABOUT THIS SERIES: I test recipes found on food packages in my very average
kitchen with my moderately above average cooking talent and meh presentation
skills. I'll provide some insights and basic cooking tips. If you don't find
these stories useful, hopefully you find them entertaining.
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