Recipe by Campbell's Kitchen
"Refrigerated pie crusts and canned gravy make chicken and vegetable pot pies so easy to make! "
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1 (15 ounce) package
refrigerated pie crust
1 (10.5 ounce) can
Campbell's® Chicken Gravy
cooked cut-up vegetables*
2 (4.5 ounce) cans
Swanson® Premium Chunk Chicken Breast in Water, drained
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.
Very dry, but a good proportion of ingredients.
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!!
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!
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!!
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.
it was good. it'll work for a quick meal.
Haven't tried it yet, but it looks the easiest!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pot Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 383
** Calories from Fat: 202
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