This recipe is straight from my mom’s kitchen—it’s been a favorite in our family for years. Every time I make it, someone ends up asking for the recipe. One of my friends even told me her family argues over the last piece! I really hope you enjoy it as much as we do.

And here’s a little bonus: you can also turn this into a comforting homemade chicken soup! Just chop up the veggies, shred the chicken, and let it all simmer in chicken broth. So simple and so good.

Grab My Favorite Tools First

Having the right tools makes prep smoother. Here’s what I grab when making pot pie:

9-inch pie dish or deep baking dish
Mixing bowl
Wooden spoon
Whisk (for egg wash)
Pastry brush
Aluminum foil (for covering edges if needed)

Ingredients For Campbell’s Chicken Pot Pie

2 cups cooked chicken (shredded or chopped)
1 cup carrots (diced)
1 cup peas
1 cup mushrooms (optional, sliced)
1/2 cup celery (diced)
1 small onion (chopped)
3 tbsp butter
3 tbsp all-purpose flour
1 1/2 cups chicken broth
1/2 cup milk or cream
Salt and pepper to taste
1/2 tsp thyme (optional)

For the Crust:

2 store-bought pie crusts (or homemade if you’re up for it!)
1 egg (beaten, for egg wash)

How to Make Chicken Pot Pie With Campbell’s

Preheat your oven to 400°F (200°C).
Mix the filling – In a large bowl, stir together the cream of chicken soup, milk, cooked chicken, veggies, and seasonings.
Pour into dish – Transfer the filling into a greased 9-inch pie dish.
Top it off – Place your pie crust over the filling. Seal the edges and cut a few slits for steam to escape.
Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
Let it cool for 10 minutes before serving.

Quick Tip

If your crust starts to brown too quickly, cover the edges with foil halfway through baking. It’ll keep it from burning while the inside finishes cooking.

How to Store Leftover Chicken Pot Pie

Fridge: Store in an airtight container for up to 3 days.
Freezer: Wrap well and freeze for up to 2 months.
To Reheat: Pop it in the oven at 350°F until heated through, or microwave individual slices.

Serving Suggestions

Campbell’s Chicken Pot Pie is warm and filling on its own. You can enjoy it with a crisp green salad, roasted veggies like Brussels sprouts or carrots, or some creamy mashed potatoes for a tasty side. A side of cranberry sauce brings a tangy contrast, too!

Final Thoughts

This chicken pot pie is one of those recipes that feels like home. It’s cozy, filling, and made with love—and trust me, you’ll want to go back for seconds.

Try it out, and don’t forget to save or print the recipe card below for next time!