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.
I just put this recipe in the oven and I decided to use the 2 cans of soup and 1 can of milk and it was almost too much liquid for my deep dish 9" pie pan. In fact, I know it is going to boil over in my oven.
Seriously, the best Chicken Pot Pie I've had in my life and I made it myself!! I'm all about quick, easy & delicious; this was all 3!! Since this was my first time trying it, I followed the recipe exactly and it came out perfect. Will definitely be making this again!!
Had a TON OF LEFTOVER CHICKEN after a Graduation Party a couple weeks ago and stumbled upon this recipe. My husband ABSOLUTELY LOVED IT!!??I froze the remaining chicken in 2c increments to use specifically for this recipe! Actually making it again tonight! Note:I DID add additional seasoning to suit my taste buds. ??. Definitely a keeper and SO EASY!!
This recipe was great tasting and no time to make! Used two cans of soup and 1 cup of milk instead. Also added more chicken. For the vegetables I used frozen peas and carrots, and also added some diced onions and sliced mushrooms. Quick and easy to make. Definitely will be using again.
* 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: 444
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