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

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

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)

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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!  

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup
cans
boneless, skinless chicken breast 5 lb. 80 
canola oil 0 1/4  cups
fresh thyme leaves tbsp.
fresh oregano leaves tbsp.
kosher salt 1 1/2  tsp.
black pepper 1 1/2  tsp.
canola oil tbsp.
celery 8.5 oz. cups
onion 9 oz. cups
carrot 8 oz. cups
fresh thyme leaves tbsp.
fresh oregano leaves tbsp.
white wine cups
reduced fat (2%) milk cups
kosher salt 1 1/2  tsp.
black pepper 1 1/2  tsp.
frozen peas 8.5 oz. cups
poblano chile 6.25 oz. 1 3/4  cups
cherry tomatoes 10.75 oz. cups
frozen french cut green beans 8 oz. cups
panko 2.5 oz. 1 1/2  cups
Instructions
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.
 
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.



 
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.
 

Recipe Tip

  1. *80 ounces raw chicken used in recipe.
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