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.
cost per recipe: $8.75
The price is determined by the national average.
package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cups cubed cooked chicken
package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 2/3 cups)
cup shredded Cheddar cheese (about 4 ounces)
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.