Campbell’s Chicken Pot Pie is a comforting, creamy, and hearty classic made easy with the help of Campbell’s Cream of Chicken Soup. Packed with tender chicken, mixed vegetables, and a golden, flaky crust, it’s the perfect weeknight meal that brings homemade warmth to the table without the fuss.
Why You’ll Love This Recipe
- Quick and easy to prepare with minimal ingredients
- Uses Campbell’s Cream of Chicken Soup for rich, savory flavor
- Great way to use leftover or rotisserie chicken
- Warm, comforting, and filling—perfect for any season
- Family-friendly and picky-eater approved
- Stores and reheats well for meals throughout the week
- Customizable with your favorite veggies or crust style
- No complicated steps or fancy tools required
- Golden, flaky pie crust with creamy, savory filling
- Budget-friendly and made with pantry staples
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Campbell’s Condensed Cream of Chicken Soup
- Cooked chicken (shredded or cubed)
- Frozen mixed vegetables (peas, carrots, corn, green beans)
- Milk
- Salt and pepper to taste
- Refrigerated pie crusts (or homemade, if preferred)
- Optional: garlic powder, onion powder, dried thyme
directions
- Preheat oven to 400°F (200°C).
- In a large bowl, mix together Campbell’s Cream of Chicken Soup, cooked chicken, milk, and frozen vegetables. Season with salt, pepper, and any optional spices.
- Fit one pie crust into a 9-inch pie dish. Pour the chicken mixture into the crust and spread evenly.
- Top with the second pie crust. Seal and crimp the edges. Cut a few slits in the top crust to allow steam to escape.
- Bake for 35–40 minutes or until crust is golden brown and filling is bubbling.
- Let rest for 5–10 minutes before slicing and serving.
Servings and timing
Servings: 6–8
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: Approximately 45–50 minutes
Variations
- Use rotisserie chicken for extra convenience
- Swap the top crust with biscuit dough or puff pastry
- Add sautéed onions, mushrooms, or fresh herbs for added depth
- Try Cream of Mushroom or Cream of Celery soup for a flavor twist
- Make mini pot pies using ramekins or muffin tins
- Use dairy-free cream soup and plant-based milk for a lactose-free version
storage/reheating
To Store: Cover and refrigerate leftover pot pie for up to 4 days.
To Reheat: Reheat in the oven at 350°F until warmed through, or microwave individual slices in 30-second intervals.
To Freeze: Wrap unbaked or baked pie tightly and freeze for up to 2 months. To bake from frozen, add 20–30 minutes to the baking time, covering edges with foil if needed to prevent burning.
FAQs
Can I make this pot pie ahead of time?
Yes, you can assemble it a day in advance and refrigerate until ready to bake.
What kind of chicken works best?
Cooked, shredded or diced chicken—rotisserie, leftover roasted, or poached all work well.
Can I use fresh vegetables instead of frozen?
Absolutely. Just cook them slightly beforehand so they’re tender in the finished pie.
Do I need to cook the filling before baking?
No, the filling bakes in the pie, but ensure your chicken is pre-cooked.
Can I use a different type of soup?
Yes, try Cream of Mushroom, Celery, or even Cream of Potato for different flavor profiles.
How do I keep the bottom crust from getting soggy?
Blind baking the bottom crust for 5–7 minutes before filling can help, or sprinkle with a bit of flour or cheese.
Can I make this recipe without a top crust?
Yes, you can make it open-faced or top with mashed potatoes for a shepherd’s pie twist.
Is this freezer-friendly?
Yes, freeze either before or after baking. Just wrap tightly and label with date and instructions.
What sides go well with chicken pot pie?
A light salad, steamed greens, or fruit salad pair nicely to balance the richness.
How do I get a golden crust?
Brush the top crust with an egg wash (1 beaten egg + 1 tbsp water) before baking.
Conclusion
Campbell’s Chicken Pot Pie is a cozy, creamy classic that brings the flavors of homemade comfort to your table with minimal effort. With just a few simple ingredients and a shortcut from Campbell’s soup, this recipe delivers big on taste and convenience. Make it once, and it’ll become a weeknight favorite you’ll return to again and again.
PrintCampbell’s Chicken Pot Pie
This easy Chicken Pot Pie recipe from Campbell’s uses just a few simple ingredients like canned soup, veggies, and pie crust for a cozy, satisfying meal. Creamy, cheesy, and baked until golden and bubbly—it’s the perfect dinner for busy nights or lazy weekends.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
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1 package (14 oz) refrigerated pie crusts (2 crusts), softened as directed
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1 can (10.5 oz) Campbell’s® Condensed Cream of Chicken Soup
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½ cup milk
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2 cups cooked chicken, cubed
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1 package (12 oz) frozen mixed vegetables, thawed
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1 cup shredded cheddar cheese
Instructions
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Prep Oven & Crust:
Preheat oven to 400°F. Unroll one pie crust into a 9-inch pie dish. -
Make Filling:
In a large bowl, stir together the cream of chicken soup and milk until smooth.
Add the cooked chicken and thawed veggies. Stir until combined. -
Assemble Pie:
Spoon the filling into the crust-lined pie dish.
Sprinkle with ¾ cup of the cheddar cheese.
Top with the second crust, trim excess, and crimp edges to seal. Cut a few slits in the top to vent. -
Bake:
Bake uncovered for 35 minutes, or until the crust is golden and the filling is bubbling.
Remove from oven and sprinkle the remaining ¼ cup cheddar cheese on top. Let sit for 5 minutes before serving.
Notes
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Don’t have cooked chicken? Use canned Swanson® white chunk chicken—just drain well.
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To make ahead: Assemble the pie and freeze before baking. Bake straight from frozen, covered for 1 hour, then uncovered for 45 minutes more, until hot and golden.