campbell soup chicken pot pie recipe

Written BySheba G Updated On
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The Best campbell soup chicken pot pie recipe

I have been making this Campbell soup chicken pot pie recipe for years and it never fails. It is one of those meals that comes together so fast with ingredients I usually have on hand. My kids go crazy for it and ask for it at least once a week. I love that I can get a hearty dinner on the table without spending hours in the kitchen. The cream of chicken soup gives it that rich savory flavor that makes it taste like it simmered all day. It is also a great way to sneak in some vegetables and protein. This recipe works for busy weeknights and also for when we have family over for a casual dinner.

Campbell Soup Chicken Pot Pie

4.9 from 1612 votes

This quick and easy chicken pot pie uses Campbell’s cream of chicken soup for a creamy filling. It is a comforting meal that the whole family will love and it comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Filling

1 can (10.5 oz) Campbell’s cream of chicken soup
1 cup milk
2 cups cooked chicken, shredded
1 cup frozen mixed vegetables (peas, carrots, corn)
1/2 teaspoon onion powder
1/4 teaspoon black pepper

For the Crust

1 package (14.1 oz) refrigerated pie crusts (2 crusts)

👨‍🍳Directions

1Preheat your oven to 425°F.
2In a mixing bowl, whisk together the cream of chicken soup and milk until smooth.
3Stir in the shredded chicken, frozen vegetables, onion powder, and black pepper.
4Place one pie crust into a 9-inch pie dish. Pour the chicken mixture into the crust.
5Top with the second pie crust. Crimp the edges to seal and cut a few slits in the top for steam to escape.
6Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly.
7Let it cool for 5 minutes before slicing and serving.

🔧Equipment

9-inch pie dish
Mixing bowl
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 55mg🧂Sodium: 800mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 18g

📝Notes

You can use leftover rotisserie chicken to save time. For a lower sodium version, use low sodium cream of chicken soup.

Watch Video Of How Campbell Soup Chicken Pot Pie Works

This Campbell soup chicken pot pie is a reliable recipe that always delivers a warm and satisfying meal. It is perfect for any occasion from a quick weeknight dinner to a family gathering. I know it will become a favorite in your home too.

❓ Frequently Asked Questions About Campbell Soup Chicken Pot Pie

1. Can I use a different cream soup?

Yes, you can substitute cream of mushroom or cream of celery soup for a different flavor. The texture will be similar.

2. Do I have to use a refrigerated pie crust?

No, you can make your own pie crust or use a frozen one. Just make sure to thaw the frozen crust before using.

3. Can I add more vegetables?

Absolutely. You can add chopped celery, onion, or even some diced potatoes. Just saute them first if they are raw.

4. How do I store leftovers?

Cover the leftover pot pie tightly and store it in the refrigerator for up to 3 days. Reheat in the oven or microwave.

5. Can I freeze this pot pie?

Yes, you can assemble the pot pie and freeze it before baking. Wrap it well and bake directly from frozen, adding about 15 minutes to the baking time.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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