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."
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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.
This was a major hit with my family. I did not have the roll out pillsbury ready made pie crust, so I used two deep dish ready made pie crusts, one for holding the filling, the other for the top. I took the recommendation of another reviewer and used two cans of soup and I used one can of milk ( approx. one cup) I like a wetter pie as well. Other than that all stayed the same. I even had some left over filling so I kept that, heated it the next day, put it over some toast and the rest is history! Loved this recipe!!! It is a keeper.
Pretty good recipe. I'd recommend using smaller dishes to cook them in to make the pot pie more personal. My wife says its a little bland but then again I've spoiled her with some flavorful foods.
* 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
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