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Chicken Pot Pie

By: Campbell's Kitchen  
"Refrigerated pie crusts and canned gravy make chicken and vegetable pot pies so easy to make! "

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (3)

Rate/Review | 102 people have saved this

Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (15 ounce) package refrigerated pie crust
  • 1 (10.5 ounce) can Campbell's® Chicken Gravy
  • 3 cups cooked cut-up vegetables*
  • 2 (4.5 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained

Directions

  1. Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Place 1 pie crust into a 9-inch pie plate.
  2. Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust.
  3. Bake at 400 degrees F for 45 minutes or until the crust is golden brown.

Footnotes

  • *Use a combination of sliced carrots, peas and cubed potatoes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 383 | Total Fat: 22.4g | Cholesterol: 19mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2008 by StylinCook 
Quick and easy I used 2 cans gravy and cut up onions potatoes carrots celery peas and corn... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 30, 2009 by Mommy2Devin&Allie 
Haven't tried it yet, but it looks the easiest! MORE

 
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