Meals & Beverages

RECIPES

CRUSTLESS CHICKEN & CORN POT PIE WITH BOWTIE NOODLE TOPPING

Made With:

Product

Campbell’s® Classic Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

A smooth delicate blend of savory chicken in cream and chicken stock.

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Product

Chicken Broth

Swanson® Chicken Broth

Elevate your homemade meals with the rich, full-bodied flavor of Swanson® Chicken Broth. Swanson’s chicken broth brings together the perfectly balanced flavors of farm-raised chicken, vegetables picked at the peak of freshness, and high-quality seasonings in a convenient recyclable carton. And just like homemade, our broth uses only 100% natural, non-GMO ingredients, with no artificial flavors or colors and no preservatives.

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Nutrition Facts
Serving Size
1 SERVING (1-1/4 CUP FILLING PLUS TOPPINGS)
Amount Per Serving
Calories 425
% Daily Value
Total Fat 15.2g
23%
Saturated Fat 2.5g
13%
Cholesterol 58mg
19%
Sodium 991mg
41%
Total Carbohydrate 47.8g
16%
Dietary Fiber 5g
20%
Protein 23.3g
47%
Vitamin A 21%
Vitamin C 23%
Calcium 5%
Iron 15%
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 425
% Daily Value
Total Fat 15.2g
23%
Saturated Fat 2.5g
13%
Cholesterol 58mg
19%
Sodium 991mg
41%
Total Carbohydrate 47.8g
16%
Dietary Fiber 5g
20%
Protein 23.3g
47%
Vitamin A 21%
Vitamin C 23%
Calcium 5%
Iron 15%

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
vegetable oil 3  tbsp.
yellow onion 15 oz. 2 667/1000  cups
carrot 10 oz. 2 1/4  cups
turnip 12 oz. 2 5/8  cups
parsnip 12 oz. 2 1/2  cups
rutabaga 12 oz. 2 1/2  cups
Made With:

Product

Campbell’s® Classic Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

View Product
Campbell's® Condensed Cream of Chicken Soup 50 oz. 1  cans
Made With:

Product

Chicken Broth

Swanson® Chicken Broth

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Swanson® Chicken Broth 1  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
2 lb. 6 1/2  cups
10 oz. 1 3/4  cups
1/2  cups
1/2  cups
2  tbsp.
2  tbsp.
1  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
47 oz. 2 1/2  qt.
1/4  cups
12 oz. 2 1/4  cups
1  tsp.
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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