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Ultimate Chicken Pot Pie

Ultimate Chicken Pot Pie

4.8
(15)

Turn leftover chicken into the ultimate comfort food.  Our Cream of Chicken soup adds perfect flavor and the creamiest texture.  Just stir in chicken, veggies and some cheese of course!   Using a double crust (for the top and bottom) is what makes this the Ultimate Pot Pie, giving you extra crust to soak up the luscious sauce.  You may just want to make tow of these and freeze one for the days that you just don’t want to cook.  Click on “recipe tips” below for complete instructions.

serves 6 people

Ingredients

cost per recipe: $8.75

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

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.

Recipe Tips

  • Make Ahead Freezer Meal: Omit or reserve 1/4 cup cheese as an optional topping.  Assemble as directed, wrap tightly and freeze.  From frozen, bake, covered, at 400°F. for 1 hour.  Uncover.  Bake, uncovered, for 45 minutes more or until golden brown.  Or, thaw in the refrigerator and bake, covered, for 50 minutes, then uncover and bake for 35 minutes more or until golden brown.  Sprinkle with the optional cheese, if desired.

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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

(15)
  • Phyllis E.

    January 29, 2017

    Love this recipe.. here's just one simple upgrade :)

    I have made this for years but we like a bit more of the saucy cream base so I add a can of cream of potato to the existing recipe as well as a bit more milk.

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  • chippy

    February 24, 2016

    Super easy

    Made as written and we all loved it

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  • Blair R.

    October 17, 2015

    Opps, I messed up!

    I am not a good dough person, and I goofed up big time. My wife came to the rescue and I STILL goofed up, putting the lattice work crust in rather than on top of the mixture. You don't want to do that.

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  • Vicki C.

    May 30, 2015

    A favorite in my recipe box!

    I Found this recipe in a cookbook (not a Campbell's cookbook) many years ago and have been making it ever since. Over the years I've tried other pot pie recipes but this is the one I always come back to. It's by far the best and easiest pot pie to make and my husband loves it! To make it even easier I've changed it slightly by using a drained can of mixed vegetables and a 13 oz. can low -fat chicken breast (drained & crumbled). Also I do not use the cheese or milk - they were not in the original recipe. I also use 2-9" deep dish frozen pie shells. Bake 1 uncovered @375 for 10 mins. Pour mix in baked shell Use the other to cover the top & bake. Either way you make it try it and enjoy it!

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  • Ladybug

    April 8, 2015

    Easy as pie!

    We love this recipe. Years ago Banquet made frozen tuna pot pies...I haven't seen them in years. I was thinking of using this recipe with tuna and vegetables. Any hints of what type of cream soup to use? Would cream of celery be good with the tuna?

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