Chicken Pot Pie Bowties

Pasta is a great way to get kids to eat their dinner happily, and parents will be thrilled with all the vegetables the little ones are getting without even realizing it!

Products you'll need:

CAMPBELL’S® Condensed Cream of Chicken

CAMPBELL’S® Condensed Cream of Chicken

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  • 2 tbsp (30 mL) canola oil
  • 1 onion
  • 1 zucchini
  • 2 cups (500 mL) mushrooms
  • 3 celery
  • 1 carrot
  • 2 whole cloves
  • 1 can CAMPBELL’S® Condensed Cream of Chicken
  • 1 3/4 cups (435 mL) milk
  • 2 cups (500 mL) chicken
  • 1 cup (250 mL) frozen peas and carrots
  • 1 lb (454 g) farfalle (bow tie) pasta
  • 1/4 cup (60 mL) fresh parsley


  1. In large,nonstick skillet,heat oil over medium heat; cook onion,zucchini,mushrooms,celery,diced carrot and garlic for 10 to 12 minutes or until softened.
  2. Stir in soup and milk; bring to simmer. Cook for 15 minutes or until vegetables are tender; transfer to blender or food processor; pulse until very smooth.
  3. Return to skillet and bring to simmer. Add chicken,peas and remaining carrots; cook for 3 to 5 minutes or until heated through. Spoon over cooked pasta. Sprinkle with parsley (if using).

Recipe tips

Peas and carrots can also be added to the sauce with other veggies and puréed for extra-picky eaters.

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Amount Per Serving
Calories 510
Fat 11 g
Cholesterol 45 mg
Sodium 430 mg
Carbohydrate 72 g
Dietary Fibre 6 g
Protein 30 g

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