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Ultimate Chicken Pot Pie

4.86 22

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


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 (10 1/2 ounces) 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
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

Buy Now

Ratings & Reviews

  • Kim G.

    November 12, 2018


    I just added about 1/4 teaspoon of Thyme and YUM.

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  • 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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  • Sheila R.

    January 13, 2019


    I tried this recipe today!....delicious:) it was very easy to make. My family loved it. They even got seconds. We will be adding this to our dinner menu periodically.Thanks Campbell’s.

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  • Sandra H.

    November 2, 2018


    Super simple ad delicious. I added 1 small diced potato (I pre cooked to make sure potatoes would not be crunchy) used a can of mixed vegetables drained(had on hand). Will definitely make this again.

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  • Stephanie M.

    October 3, 2018

    New Family Favorite!!!

    Couldn't figure out what to do with leftover rotisserie chicken that just sat in the refrigerator and then I found this recipe. It has become an instant hit in our family and I make it at least twice a month. I always make two because whatever's leftover gets grabbed for lunches.The only change I made is to split another can of cream of chicken soup between the two pies (no extra milk) as it adds a little extra creaminess to the pies.....beyond delicious!!!

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