Chicken Cauliflower Pot Pie
Our recipe for Chicken Cauliflower Pot Pie takes a classic that you know and love and makes it even better. Our creamy cauliflower soup is so rich and creamy and brings veggie goodness to this pot pie. We like the heartiness that California vegetable blend of broccoli, cauliflower and carrots brings. This dish takes just about 10 minutes to put together making it a perfect weeknight meal. It provides a full serving of veggies and is an excellent source of protein.
Ingredients
1 can (10 1/2 ounces) Campbell's® Creamy Cauliflower Cooking Soup
0.5 cup milk
2 cups cubed cooked chicken
12 ounces frozen California vegetable blend (broccoli, cauliflower, carrots), thawed
0.5 cup shredded Cheddar cheese (optional)
0.5 of a 14-ounce package refrigerated pie crust (1 crust), at room temperature
0.5 cup milk
2 cups cubed cooked chicken
12 ounces frozen California vegetable blend (broccoli, cauliflower, carrots), thawed
0.5 cup shredded Cheddar cheese (optional)
0.5 of a 14-ounce package refrigerated pie crust (1 crust), at room temperature
Instructions
Heat the oven to 400°F. While the oven is heating, stir the soup, milk, chicken and vegetables in a 9-inch pie plate. Season with salt and pepper and sprinkle with 1/4 cup cheese, if desired.
Place the pie crust over the filling. Trim any excess. Crimp the edges of the crust to the rim of the pie plate. Using a sharp knife, cut several slits in the crust.
Bake for 30 minutes or until the crust is golden brown. Sprinkle the crust with the 1/4 cup remaining cheese, if desired.
Place the pie crust over the filling. Trim any excess. Crimp the edges of the crust to the rim of the pie plate. Using a sharp knife, cut several slits in the crust.
Bake for 30 minutes or until the crust is golden brown. Sprinkle the crust with the 1/4 cup remaining cheese, if desired.
Chicken Cauliflower Pot Pie
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Our recipe for Chicken Cauliflower Pot Pie takes a classic that you know and love and makes it even better. Our creamy cauliflower soup is so rich and creamy and brings veggie goodness to this pot pie. We like the heartiness that California vegetable blend of broccoli, cauliflower and carrots brings. This dish takes just about 10 minutes to put together making it a perfect weeknight meal. It provides a full serving of veggies and is an excellent source of protein.
Instructions
Heat the oven to 400°F. While the oven is heating, stir the soup, milk, chicken and vegetables in a 9-inch pie plate. Season with salt and pepper and sprinkle with 1/4 cup cheese, if desired.Place the pie crust over the filling. Trim any excess. Crimp the edges of the crust to the rim of the pie plate. Using a sharp knife, cut several slits in the crust.Bake for 30 minutes or until the crust is golden brown. Sprinkle the crust with the 1/4 cup remaining cheese, if desired.
Ingredients
1 can (10 1/2 ounces) Campbell's® Creamy Cauliflower Cooking Soup0.5 cup milk2 cups cubed cooked chicken12 ounces frozen California vegetable blend (broccoli, cauliflower, carrots), thawed0.5 cup shredded Cheddar cheese (optional)0.5 of a 14-ounce package refrigerated pie crust (1 crust), at room temperature
