This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 1 hr

Chicken Pot Pie

Sponsor

Read Reviews (11)

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

Ingredients Edit and Save

Watch video tips and tricks

Ultimate Chicken Pot Pie

Dad’s Leftover Turkey Pot Pie

Turkey Pot Pie I

Easy Vegetable Pot Pie

Beef Pot Pie III

Chicken Fried Chicken

Chicken Pot Pie I

Chicken Pot Pie IX

Slow Cooker Chicken Pot Pie Stew

How to Bone a Chicken Breast

Original recipe makes 6 servings Change Servings

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

Check All Add to Shopping List

Directions

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.
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.
Bake at 400 degrees F for 45 minutes or until the crust is golden brown.

Kitchen-Friendly View

PREP 20 mins
COOK 40 mins
READY IN 1 hr

Footnotes

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

ADVERTISE WITH US

Quick and easy I used 2 cans gravy and cut up onions potatoes carrots celery peas and corn sauteed them and then cooked in the gravy also used boneless chicken breast. I thinned it out with a bit of milk.

—StylinCook

See full review »

Most Helpful Critical Review

Apr 28, 2013

Very dry, but a good proportion of ingredients.

—blueflagbaking

See full review »

14 Ratings

Feb 16, 2010

VERY YUMMY! I used BLSL chicken which I cut into cubes and precooked. I added celery seed and brushed egg on the crust prior to baking. Onions, celery, peas, carrots, and potatoes were my choice as vegetables. This is a fast and easy recipe that I will use again. Thank you Campbells!

—SHORECOOK

See full review »

Nov 03, 2011

My family loves this recipe. I used 1 jar of Heinz chicken gravy, a 12.5 oz can of chunk chicken and a bag frozen veggies. (cook frozen veggies before putting into pie crust) I add dried onions, garlic, herbs from my garden and lots of love. This is so easy. The pie almost stays together as it is plated. I let it rest for about 10 minutes after it's finished cooking. Great family recipe, especially on a cold night!!

—StarWarsmom

See full review »

Jul 13, 2011

I really love this recipe! I added half a chopped onion and one large chopped sweet red pepper to the peas, potatoes and carrots for vegetables. And because I have yet to find a can or jar of commercial gravy that really tastes good, I used 16 oz. of gravy that I bought at our local KFC. It came out delicious!!

—Lim

See full review »

Jun 09, 2010

it was good. it'll work for a quick meal.

—newivi

See full review »

Jan 09, 2012

I had crescent rolls on hand so I subbed those in. I usually make my own "gravy" for pot pie, but this was good with the canned. Very easy for a weeknight meal.

—amandak23k

See full review »

Jul 30, 2009

Haven't tried it yet, but it looks the easiest!

—Mommy2Devin&Allie

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Savory Herb-Crusted Chicken Pot Pie

Country Chicken Vegetable Soup

Fiesta Chicken Casserole

Chicken and Vegetable Stir-Fry

Swanson(R) Chicken Tetrazzini

Swanson(R) Chicken Nachos

Homestyle Chicken and Biscuits

Chicken Quesadillas

Whole Wheat Chicken Salad Sandwiches

Campbell's(R) Chicken and Bean Burritos

Nutrition

Calories
383 kcal
19%

Carbohydrates
34.1 g
11%

Cholesterol
19 mg
6%

Fat
22.4 g
35%

Fiber
3.4 g
14%

Protein
11.8 g
24%

Sodium
564 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Pot Pie

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 383
** Calories from Fat: 202

% Daily Value *
** Total Fat 22.4g 35 %
** Saturated Fat 5.4g 27 %
** Cholesterol 19mg 6 %
** Sodium 564mg 23 %
** Potassium 41mg 1 %
** Total Carbohydrates 34.1g 11 %
** Dietary Fiber 3.4g 14 %
** Protein 11.8g 24 %
** Sugars 2.1g
** Vitamin A 0 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron 18 %
** Thiamin 24 %
** Niacin 22 %
** Vitamin B6 < 1 %
** Magnesium 3 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.