Campbell’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.
Find it online: https://ukfinda.com/campbells-chicken-pot-pie/