CHICKEN POT PIE MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP

Made With:

Soups

Campbells® Healthy Request® Condensed Cream of Chicken Soup

Campbell's® Healthy Request® condensed Cream of Chicken Soup offers the rich traditional flavor of cream of chicken soup with a more nutritious profile. 

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Tip

*80 ounces raw chicken used in recipe.

Nutrition Facts
Serving Size
SERVING (#4 SPOODLE, 1 CUP)
Amount Per Serving
Calories 202
% Daily Value
Total Fat 5.4g
8%
Saturated Fat 1.2g
6%
Cholesterol 55mg
18%
Sodium 494mg
21%
Total Carbohydrate 13.2g
4%
Dietary Fiber 1.6g
6%
Protein 21.9g
44%
Vitamin A 46%
Vitamin C 41%
Calcium 6%
Iron 6%
Total Time

120 min.

Serving & Size

SERVING (#4 SPOODLE, 1 CUP)

Yields

Try our twist on a classic!  Our newest chicken pot pie recipe is made with Campbell's®  Healthy Request®  Cream of Chicken Soup, fresh herbs like thyme and oregano, and a kick of spice from fresh poblano peppers.  One serving of this recipe is also an excellent source of protein, Vitamin A, and Vitamin C, in addition to a full serving of vegetables!  

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (#4 SPOODLE, 1 CUP)
Amount Per Serving
Calories 202
% Daily Value
Total Fat 5.4g
8%
Saturated Fat 1.2g
6%
Cholesterol 55mg
18%
Sodium 494mg
21%
Total Carbohydrate 13.2g
4%
Dietary Fiber 1.6g
6%
Protein 21.9g
44%
Vitamin A 46%
Vitamin C 41%
Calcium 6%
Iron 6%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
boneless, skinless chicken breast, yield from 1 ounce raw 5 lb. 80 
canola oil 0 1/4  cups
fresh thyme leaves, chopped tbsp.
fresh oregano leaves, chopped tbsp.
kosher salt 1 1/2  tsp.
black pepper, ground 1 1/2  tsp.
1. In a large mixing bowl, marinate chicken with oil, thyme, oregano, salt and pepper. Cover. Let marinate  in refrigerator for 1 hour.

CCP: Hold refrigerated at 41°F until needed.
 
Weight Measure
canola oil tbsp.
celery, diced 9 oz. cups
onion, diced 9 oz. cups
carrot, diced 8 oz. cups
fresh thyme leaves, chopped tbsp.
fresh oregano leaves, chopped tbsp.
white wine cups
reduced fat (2%) milk cups
Made With:

Soups

Campbells® Healthy Request® Condensed Cream of Chicken Soup

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Campbells® Healthy Request® Condensed Cream of Chicken Soup, 50 oz ea cans
kosher salt 1 1/2  tsp.
black pepper, ground 1 1/2  tsp.
frozen peas 9 oz. cups
poblano chile 6 oz. 1 3/4  cups
cherry tomatoes, blistered 11 oz. cups
frozen french cut green beans 8 oz. cups
2. In a large sauce pot, heat oil on high heat. Sear chicken until browned. Remove from pan. Reserve.

3. Using the same pan, add celery, onions, carrots, thyme and oregano. Cook for 10 minutes.

4. Add white wine. Reduce by half.

5. Add milk and Campbell’s® Healthy Request® Cream of Chicken Soup. Simmer for 20 minutes.

6. Add chicken, salt, pepper, peas, poblano peppers, tomatoes and green beans. Simmer for another 5 minutes.



 
Weight Measure
panko 3 oz. 1 1/2  cups
7. Toast panko in a 350°F oven for 2 minutes.

8. Place mixture in a full-size pan. Top with toasted panko. Bake for 5 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

9.  To Serve: Using a #4 spoodle, portion 1 cup onto plate.  Serve immediately.
 
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