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Ultimate Chicken Pot Pie

Ultimate Chicken Pot Pie

4.7857
(14)

Using convenience products like canned soup, frozen veggies and refrigerated pie crusts make this comfort food classic a cinch to prepare. It’s chock full of flavor and ready in just 50 minutes.

serves 6 people

Ingredients

cost per recipe: $7.64

The price is determined by the national average.

  • 1

    package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature

  • 1

    can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1/2

    cup milk

  • 2

    cups cubed cooked chicken

  • 1

    package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 2/3 cups)

  • 1

    cup shredded Cheddar cheese (about 4 ounces)

view nutrition info

How to Make It

Heat the oven to 400°F.  Line the bottom of a 9-inch pie plate with 1 pie crust.  Trim any excess.
Stir the soup, milk, chicken and vegetables in a medium bowl.  Spoon the chicken mixture into the pie plate.  Sprinkle with 3/4 cup cheese.  Place the remaining pie crust over the filling.  Trim any excess.  Crimp the edges of the top and bottom crusts together.  Using a sharp knife, cut several slits in the top crust.
Bake for 35 minutes or until the crust is golden brown.  Sprinkle the crust with the remaining cheese.
Step 1

Heat the oven to 400°F.  Line the bottom of a 9-inch pie plate with 1 pie crust.  Trim any excess.

Step 2

Stir the soup, milk, chicken and vegetables in a medium bowl.  Spoon the chicken mixture into the pie plate.  Sprinkle with 3/4 cup cheese.  Place the remaining pie crust over the filling.  Trim any excess.  Crimp the edges of the top and bottom crusts together.  Using a sharp knife, cut several slits in the top crust.

Step 3

Bake for 35 minutes or until the crust is golden brown.  Sprinkle the crust with the remaining cheese.

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Made With
Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

BUY NOW
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

BUY NOW

Ratings & Reviews

(14)
  • Sandra P.

    October 26, 2013

    wonderful

    Was wonderful, easy to make and everyone loved it. added onion and garlic powder but other than that did not change a thing.

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  • MarliHappyMom

    November 5, 2013

    Loved this... and my husband did too!

    This was fairly easy to make... definitely easy for pot pie. I baked the chicken first so it took a little bit longer. I made it as is except for adding garlic and onion powder and fresh ground pepper. So yummy... my kids even ate it:)

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  • Charlene B.

    December 2, 2013

    I make this every year with Thanksgiving leftovers

    I make this with leftover turkey every year. I make it super simple. I put all of this in one pie crust. 1 can mixed veggies 1 can cream of chicken soup 1 can cream of mushroom soup 1 4oz can mushrooms (optional, because I love shrooms) A cup or two of leftover turkey 1 package refrig pie crust That is pretty much it. I just add a few seasoning to it like salt and pepper. I have even froze them with out baking so I can cook them a month later for dinner. This can even be made in a 9" cake pan for a deeper pot pie. Just bake until it is light crispy brown and no translucent spots on top crust.

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  • Cynthia F.

    February 4, 2014

    Good

    It was really good and easy too. It was my first time making it and I'll make it again for sure. I didn't have shredded cheddar cheese so I used some shredded mozzerella and mexican cheese..

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  • Colonialbeach

    February 28, 2014

    Out standing! And so easy to make

    My husband loves this recipe. Time after time it turns out perfect. Sometimes for a change I use Cream of Chicken with Herbs. It adds a great dimension to the recipe. I even forgot the cheese one time and it still turned out great! This one's a keeper.

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