Campbell's Kitchen Easy Chicken Pot Pie

Name: Campbell's Kitchen Easy Chicken Pot Pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1 can Campbell's Cream of Chicken Soup (10.5 oz can); 1 cup milk; 2 cups cooked chicken (diced); 2 cups mixed vegetables (frozen or fresh); 1 package refrigerated pie crusts (two crusts); 1 egg (beaten, for egg wash)

60 min 6 servings Easy

All Recipes

A comforting and creamy chicken pot pie using Campbell's soup for a quick and easy meal.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Easy

Chicken pot pie is a classic comfort food that warms the soul with its creamy filling and flaky crust. This version is inspired by Campbell's Kitchen and offers a quick and easy way to enjoy this timeless dish at home. Using a can of Campbell's Cream of Chicken Soup not only simplifies the preparation but also infuses the pot pie with a rich and savoury flavour. Perfect for busy weeknights, this recipe transforms a few simple ingredients into a satisfying meal. Whether you're new to cooking or a seasoned chef looking for a shortcut, this easy chicken pot pie is designed to please. Its creamy texture, tender chicken, and vegetables wrapped in a golden crust make it a family favourite.

Instructions

Preheat the oven

Preheat your oven to 220°C (425°F).

Prepare the filling

In a large bowl, combine Campbell's Cream of Chicken Soup, milk, diced chicken, and mixed vegetables. Stir until well combined.

Pro tip: Use leftover chicken or rotisserie chicken for extra flavour.

Assemble the pie

Unroll one pie crust and place it in a 9-inch (23 cm) pie dish. Pour the filling into the crust.

Pro tip: Ensure the filling is evenly distributed.

Top with crust

Cover the filling with the second pie crust. Trim the excess and crimp the edges to seal. Cut a few slits in the top to allow steam to escape.

Pro tip: Use a fork to crimp the edges for a decorative touch.

Apply egg wash

Brush the top crust with beaten egg to enhance browning.

Bake the pie

Place the pie on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Pro tip: Check the pie halfway through and cover edges with foil if browning too quickly.

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Tips & Tricks

Use refrigerated pie crusts for convenience.
Ensure chicken is cooked to 74°C (165°F) internally.
Brush crust with egg wash for a golden finish.

Frequently Asked Questions

How do I make a Campbell's Kitchen easy chicken pot pie?

Combine Campbell's Cream of Chicken Soup, milk, cooked chicken, and vegetables. Pour into a pie crust, top with another crust, and bake at 220°C (425°F) for 35-40 minutes.

Can I freeze this chicken pot pie?

Yes, assemble the pie and freeze it before baking. Bake from frozen, adding extra time as needed.

What vegetables can I use in a chicken pot pie?

You can use any mix of vegetables such as peas, carrots, corn, and green beans, whether fresh or frozen.

How long will leftovers keep in the fridge?

Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.

What can I serve with chicken pot pie?

Serve it with a side of mixed greens or a simple garden salad for a balanced meal.

Serving Suggestions

Serve this delightful chicken pot pie with a side of mixed greens or a simple garden salad to balance the richness of the dish. A chilled glass of white wine or iced tea complements the flavours beautifully. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 175°C (350°F) until the filling is hot and the crust is crisp. For a make-ahead option, assemble the pie and freeze it before baking; simply bake from frozen, adjusting the time as needed.

Nutrition per serving

450

Calories

25g

Protein

22g

Fat

Savoury and satisfying, this one pot crispy chicken and rice is a straightforward meal perfect for busy weeknights.

Easy70 min

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