CRUSTLESS CHICKEN & CORN POT PIE WITH BOWTIE NOODLE TOPPING

Made With:

Soups

Campbell's® Condensed Cream of Chicken Soup

A smooth delicate blend of tender chicken in a creamy chicken stock.

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Product

Swanson® Chicken Broth

This Crustless Chicken & Corn Pot Pie with Bowtie Noodles is ready in an hour or less.  Made with Campbell's® Condensed Cream of Chicken Soup, Swanson® Chicken Broth, cooked diced chicken, pasta and cheese.

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Nutrition Facts
Serving Size
1 SERVING (1-1/4 CUP FILLING PLUS TOPPINGS)
Amount Per Serving
Calories 432
% Daily Value
Total Fat 15.9g
24%
Saturated Fat 2.8g
14%
Cholesterol 58mg
19%
Sodium 992mg
41%
Total Carbohydrate 48.5g
16%
Dietary Fiber 6.4g
26%
Protein 23.3g
47%
Vitamin A 66%
Vitamin C 35%
Calcium 6%
Iron 14%
Total Time

55 min.

Serving & Size

1 SERVING (1-1/4 CUP FILLING PLUS TOPPINGS)

Yields

This Crustless Chicken & Corn Pot Pie with Bowtie Noodles is ready in an hour or less.  Made with Campbell's® Condensed Cream of Chicken Soup, Swanson® Chicken Broth, cooked diced chicken, pasta and cheese.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1-1/4 CUP FILLING PLUS TOPPINGS)
Amount Per Serving
Calories 432
% Daily Value
Total Fat 15.9g
24%
Saturated Fat 2.8g
14%
Cholesterol 58mg
19%
Sodium 992mg
41%
Total Carbohydrate 48.5g
16%
Dietary Fiber 6.4g
26%
Protein 23.3g
47%
Vitamin A 66%
Vitamin C 35%
Calcium 6%
Iron 14%

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.

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil tbsp.
yellow onion, diced 15 oz. 2 667/1000  cups
carrot, diced 10 oz. 2 1/4  cups
turnip, diced 12 oz. 2 5/8  cups
parsnip, peeled, diced 12 oz. 2 1/2  cups
rutabaga, diced 12 oz. 2 1/2  cups
Made With:

Product

Campbell's® Condensed Cream of Chicken Soup

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Campbell's® Condensed Cream of Chicken Soup 50 oz. cans
Made With:

Soups

Swanson® Chicken Broth

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Swanson® Chicken Broth qt.
1. In large pan or stock pot, heat vegetable oil over medium-high heat; add onion and sauté 5 minutes, stirring often, until slightly golden. Stir in carrots, turnips, parsnips and rutabaga and sauté/sweat 12-15 minutes.

2. Pour in soup and broth and bring to a simmer, stirring often.
Weight Measure
cooked diced chicken 2 lb. 6 1/2  cups
frozen whole kernel corn, thawed 10 oz. 1 3/4  cups
fresh parsley, chopped 0 1/2  cups
chives, chopped 0 1/2  cups
fresh rosemary leaves, chopped tbsp.
fresh thyme leaves, chopped tbsp.
cracked black pepper tsp.
3. Add chicken and corn and bring to a simmer.

4. Stir in herbs and pepper. Hold until service.

5. Transfer mixture (10 lb.) to each lightly greased full-size, 2-in. hotel pan.
Weight Measure
farfalle (bow tie) pasta, cooked, drained 47 oz. 2 1/2  qt.
vegetable oil 0 1/4  cups
farmers cheese, crumbled 12 oz. 2 1/4  cups
cracked black pepper tsp.
salt 0 1/2  tsp.
6. In big bowl, toss pasta with oil to coat. Stir in cheese, pepper and salt and spread evenly over top of pot pie in hotel pan.

7. Bake in a 425°F. conventional or 375°F. convection oven 15-20 minutes or until hot and bubbly, topping begins to brown and cheese melts slightly. CCP: Hold at 140° F. or higher for service.

8. Serve 1 1/4 cups pot pie with topping per serving.
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