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.
Easy Chicken Pot Pie
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)
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.
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.
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.
More: Chocolate chip cookie recipes: Nestle vs. Crisco. Which is better depends on what you want
More: Meatballs made from this Kraft recipe is easier than pie | No Budget Cooking Series
More: Easy recipes tested and reviewed here. Follow these links to past No Budget Cooking Series stories
Contact Daniel Higgins dphiggin@gannett.com. Follow @HigginsEats on Twitter and Instagram and like on Facebook.
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The Link LonkAugust 12, 2020 at 12:30AM
https://www.greenbaypressgazette.com/story/life/food/2020/08/11/recipe-test-campbells-chicken-pot-pie-easy-make-tasty/3312629001/
Campbell's soup easy chicken pot pie recipe lives up to its promise in latest No Budget Cooking Series test - Green Bay Press Gazette
https://news.google.com/search?q=easy&hl=en-US&gl=US&ceid=US:en
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