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 goodnes...

Directions

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 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

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