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Vegetable Pot Pie

Created by absolutelyranita, Friday, 18 February 2011


There is nothing more comforting than a homemade pot pie. 


At a glance
Serves 6 to 8
  • 2 cans Campbell’s 98% Fat Free Condensed Cream of Mushroom Soup
  • 2  9-ounce packages frozen mixed vegetables, thawed
  • ½ cup skim milk
  • 1 egg
  • 1 cup Bisquick Baking Mix (reduced calorie or Fat Free)


  • 2 cans Campbell’s Cream of Chicken Soup
  • 1 large can Swanson’s White Meat chicken for a Chicken Pot Pie


Step 1: Preheat oven to 400 degrees F.  In a Corningware 2½ quart oval or square casserole dish, mix 2 cans of soup and 2 packages of thawed frozen vegetables. Step 2: In mixing bowl or blender, mix milk, egg and Bisquick. Mix well and pour over soup/vegetable mixture. Step 3: Bake for 35 minutes at 400 degrees or until golden brown. 

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