campbell’s chicken pot pie recipe

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

I have been making this Campbell’s chicken pot pie recipe for years and it is a staple in our home. My kids love the creamy filling and flaky crust, and I love how simple it is to throw together on a busy weeknight. It is the perfect comfort food for cold evenings or when you need a hearty meal that feels like a warm hug. This recipe is also packed with protein and vegetables, making it a balanced dinner option that the whole family can enjoy without any fuss.

Campbell’s Chicken Pot Pie

4.6 from 1223 votes

A classic chicken pot pie made with Campbell’s condensed soup for a creamy and delicious filling. This easy recipe uses a pre-made pie crust for a quick and satisfying meal.

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 frozen mixed vegetables (peas, carrots, corn, green beans)
1 cup cooked shredded chicken
1/2 cup milk

For the Crust

1 refrigerated pie crust (from a 14.1 oz package)
1 tablespoon butter, melted

👨‍🍳Directions

1Preheat your oven to 400 degrees F.
2In a mixing bowl, combine the Campbell’s Cream of Chicken Soup, frozen mixed vegetables, shredded chicken, and milk. Stir until well blended.
3Press one pie crust into the bottom and up the sides of a 9-inch pie plate. Pour the chicken mixture into the crust.
4Place the second pie crust on top. Crimp the edges to seal and cut a few slits in the top crust to allow steam to escape.
5Brush the top crust with melted butter.
6Place the pie plate on a baking sheet to catch any drips. Bake for 30 minutes or until the crust is golden brown and the filling is bubbly.
7Let the pot pie cool for 10 minutes before serving.

🔧Equipment

9-inch pie plate
Mixing bowl
Fork
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 50mg🧂Sodium: 800mg🌾Total Carbs: 32g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 16g

📝Notes

For a quicker version, use a pre-made pie crust from the store. You can also add a pinch of thyme or black pepper to the filling for extra flavor.

Watch Video Of How Campbell’s Chicken Pot Pie Works

This Campbell’s chicken pot pie is a reliable recipe that always delivers a warm and satisfying meal. It is a great choice for a family dinner or a casual get together because it is simple to make and tastes like a classic home cooked meal.

❓ Frequently Asked Questions About Campbell’s Chicken Pot Pie

1. Can I use a different type of Campbell’s soup?

Yes, you can use Campbell’s Cream of Mushroom or Cream of Celery soup for a different flavor profile. The texture will be similar.

2. Can I add other vegetables to the filling?

Absolutely. Feel free to add chopped potatoes, mushrooms, or even some cooked broccoli. Just make sure they are cooked or thawed before adding to the filling.

3. Can I make this pot pie ahead of time?

You can assemble the pie and refrigerate it unbaked for up to 24 hours. Add 5-10 minutes to the baking time if cooking from cold.

4. How do I store leftovers?

Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

5. Can I use homemade pie crust instead of refrigerated?

Yes, you can use your favorite homemade pie crust recipe. Just make sure to roll it out to fit your pie plate.

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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