Recipe by Campbell's Kitchen
"Using convenience products like canned soup, cooked chicken, frozen veggies and refrigerated pie crusts make this comfort food classic a cinch to prepare. It's chock full of flavor and ready in just 50 minutes."
Watch video tips and tricks
1 (14 ounce) package
refrigerated (double) pie crusts at room temperature
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
diced cooked chicken
1 (12 ounce) package
frozen mixed vegetables, thawed
shredded Cheddar cheese
Tried this recipe tonight.the only change I made was I used 2 cans of cream of chicken (because I like a wetter pie) and a bit more chicken. It was phenomenal!! Better than I anticipated!
My whole family loves this recipe!! My husband has requested that I add this to my list of "regular" dishes. Instead of using frozen pie crust I used "Ruth's Grandma's Pie Crust" found on this site. The combination makes for a GREAT and easy family dinner.
* Percent Daily Values are based on a 2,000 calorie diet.
Ultimate Chicken Pot Pie
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 460
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This one-pot Mexican classic is easy and packed with flavor.
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
Chicken broth and stock are heavy hitters for your holiday feast.