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How-to-Make-Chicken-Pot-Pie

Campbell’s Chicken Pot Pie

This easy Campbell’s Chicken Pot Pie is the perfect cozy meal for busy weeknights. Made with cream of chicken soup, cooked chicken, and frozen veggies—all tucked into a golden pie crust. Family-approved and super comforting!
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Prep Time 10 minutes
Cook Time 34 minutes
Total Time 45 minutes
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 1 can 10.5 oz Campbell’s Cream of Chicken Soup
  • 1 cup milk
  • 2 cups cooked chicken shredded or chopped
  • 2 cups frozen mixed vegetables peas, carrots, corn, green beans
  • Salt and pepper to taste
  • 1/2 tsp garlic powder or dried thyme optional
  • 1 refrigerated pie crust or puff pastry or biscuit topping
  • 1 egg optional – for brushing the crust

Equipment

  • 9-inch pie dish
  • Mixing bowl
  • Spoon or spatula
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large mixing bowl, stir together the cream of chicken soup, milk, chicken, frozen vegetables, and seasonings.
  3. Grease a 9-inch pie dish and pour the filling evenly into it.
  4. Lay the pie crust over the top. Press the edges to seal and cut 3–4 small slits in the center for steam to escape. Brush with beaten egg if desired.
  5. Bake for 30–35 minutes or until the crust is golden brown and the filling is bubbling.
  6. Let rest for 10 minutes before serving.