Name: Easy Campbell’s Chicken Pot Pie
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Ingredients: 2 refrigerated 9-inch pie crusts (softened according to package directions); 1 can (10.5 ounces, Campbell’s Condensed Cream of Chicken Soup); 1/2 cup milk; 2 cups cooked chicken (diced or shredded); 2 cups frozen mixed vegetables (such as peas, carrots, corn, and green beans); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried thyme; 1/4 teaspoon black pepper; 1/4 teaspoon salt (optional and only as needed); 1 large egg; 1 tablespoon water

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Why You’ll Love This Campbell’s Chicken Pot Pie

This creamy chicken pot pie delivers classic homemade comfort without requiring hours in the kitchen. The filling comes together quickly, and the golden pie crust makes the dinner feel special.

A Classic Comfort Food Family Dinner

Chicken pot pie is a timeless family meal because it combines everything in one dish: chicken, vegetables, creamy sauce, and buttery pastry.

The filling is savory and satisfying, while the flaky crust adds texture and makes each slice feel like a complete dinner. It is especially delicious during cooler weather, holidays, or family gatherings.

An Easy Way to Use Leftover or Rotisserie Chicken

Using cooked chicken saves time and makes this a practical leftover chicken recipe. Rotisserie chicken is one of the easiest options because it is already seasoned, tender, and ready to shred or dice.

You can also use:

Leftover roasted chicken
Cooked chicken breast
Cooked chicken thighs
Leftover turkey
Shredded slow cooker chicken

Make sure your chicken is fully cooked before adding it to the filling.

Creamy Filling with Simple Ingredients

Campbell’s Cream of Chicken Soup creates a creamy shortcut sauce without needing to make a roux from butter, flour, and broth. Milk loosens the condensed soup into a smooth filling, while the chicken and vegetables add texture and flavor.

Frozen mixed vegetables—such as peas, carrots, corn, and green beans—make the recipe fast and colorful. Easy versions of chicken pot pie often use condensed cream of chicken soup, milk, cooked chicken, and frozen mixed vegetables as the core filling.campbells+2

Golden Pie Crust Makes It Extra Special

A double pie crust gives this chicken pot pie a classic, bakery-style finish. The bottom crust holds the creamy filling, while the top crust turns golden and flaky in the oven.

Brush the top with egg wash before baking for a shiny, deep golden color. Cut small slits in the top crust so steam can escape while the filling bubbles.

Ingredients for Chicken Pot Pie

This recipe uses convenient supermarket ingredients, but you can still customize the vegetables, seasoning, chicken, and topping to suit your family.

Cooked Chicken or Rotisserie Chicken

You will need about 2 cups of cooked diced or shredded chicken. Rotisserie chicken is especially convenient because it has already been roasted and seasoned.

Use a mix of white and dark meat for extra flavor and moisture, or use only chicken breast if you prefer a leaner filling. Cut larger pieces into bite-sized pieces so each serving is easy to eat.

Campbell’s Cream of Chicken Soup

One 10.5-ounce can of Campbell’s Condensed Cream of Chicken Soup creates the creamy base. Do not dilute it with water first; mix it directly with milk and seasonings.

If you prefer, use Campbell’s Cream of Mushroom Soup, Cream of Celery Soup, or a similar condensed cream soup. However, cream of chicken soup gives the filling the most traditional chicken pot pie flavor.

Frozen Mixed Vegetables, Peas, and Carrots

Use 2 cups frozen mixed vegetables. A blend with peas, carrots, corn, and green beans works very well.

You can substitute homemade vegetables if you prefer. Diced carrots, celery, peas, potatoes, green beans, mushrooms, and corn are all excellent choices. Cook firmer vegetables, such as potatoes and fresh carrots, before adding them to the filling.

Pie Crust, Puff Pastry, and Egg Wash

This recipe uses two refrigerated pie crusts: one for the bottom and one for the top. Let the crusts sit at room temperature for about 10 minutes before unrolling so they do not crack.

You may also use puff pastry for the top crust only. Puff pastry gives the pot pie a lighter, crispier topping but does not create a bottom crust.

An egg wash—one beaten egg mixed with water—helps the top crust bake into a glossy golden brown finish.

How to Make Chicken Pot Pie with Campbell’s Soup

The method is simple: prepare the creamy filling, place it in the pie crust, cover it with the second crust, vent the top, and bake until deeply golden.

Prepare the Creamy Chicken and Vegetable Filling

In a large bowl, stir together the Campbell’s Cream of Chicken Soup, milk, garlic powder, onion powder, dried thyme, black pepper, cooked chicken, and frozen mixed vegetables.

Mix until everything is evenly coated. The filling should look creamy but not overly thin.

If your frozen vegetables are covered in large pieces of ice, rinse them briefly under cool water and drain well before using. This prevents excess water from thinning the chicken pot pie filling.

Fill the Pie Dish or Casserole Dish

Place one refrigerated pie crust in a 9-inch pie dish. Gently press it against the bottom and sides of the dish without stretching it.

Spoon the chicken and vegetable filling into the crust. Spread it into an even layer, leaving a small space near the rim so the filling does not spill over while baking.

Place the pie dish on a rimmed baking sheet. This catches any bubbling filling and makes it safer and easier to move the pot pie in and out of the oven.

Add and Vent the Flaky Crust

Unroll the second pie crust and place it over the filling. Trim excess dough, leaving about 1 inch around the edges.

Fold the top crust edge under the bottom crust edge, then crimp the edges with your fingers or press them with a fork. Cut 4 to 5 small slits in the center of the top crust to let steam escape.

A vented crust is important because the filling produces steam as it heats. Campbell’s chicken pot pie instructions likewise call for pricking or venting the pastry before baking.cookwithcampbells+1

Bake Until the Topping Is Golden Brown

Brush the top crust with egg wash. Bake at 400°F / 200°C for 30 to 35 minutes, until the crust is golden brown and the filling is bubbling through the vents.

If the outer crust begins to brown too quickly, loosely cover the edges with strips of aluminum foil for the final 10 minutes of baking.

Let the chicken pot pie rest for 10 to 15 minutes before slicing. This gives the creamy filling time to set so each serving holds together better.

Variations and Helpful Tips

This easy chicken pot pie recipe is flexible. Change the topping, use a different condensed soup, add extra vegetables, or prepare it ahead for a busy night.

Pie Crust vs. Puff Pastry

Use a double pie crust for a traditional chicken pot pie with a flaky bottom and top.

Use puff pastry if you want a crisp, airy top crust. For puff pastry, make the filling in a casserole dish rather than lining the bottom with dough. Place the puff pastry over the filling, cut vents, brush with egg wash, and bake until puffed and golden.

You can also use refrigerated biscuit dough, crescent roll dough, or a biscuit-baking-mix topping for a shortcut version.

How to Use Homemade Cooked Chicken

To cook chicken specifically for this recipe, season 1½ pounds boneless, skinless chicken breast or thighs with salt and pepper. Bake at 400°F / 200°C until fully cooked, then cool slightly and dice or shred.

Poached chicken also works well. Place chicken in a pot, cover with broth or water, bring to a gentle simmer, and cook until the chicken reaches a safe internal temperature of 165°F / 74°C.

Add Potatoes, Celery, or Mushrooms

For a heartier filling, add 1 cup cooked diced potatoes. Yukon Gold or red potatoes work especially well because they stay tender without falling apart.

You can also add sautéed celery, mushrooms, or onion. Cook these vegetables first so they release excess moisture before going into the pie.

For an extra creamy filling, stir in 1/4 cup sour cream or 1/2 cup shredded cheddar cheese. Add only a little at a time so the filling does not become too heavy.

How to Avoid a Soggy Bottom Crust

A bottom crust can become soggy if the filling is too watery or if the pie is cut immediately after baking.

To help prevent this:

Drain frozen vegetables well if they have excess ice.
Use condensed soup rather than adding too much broth.
Bake the pie on a lower oven rack.
Let the pot pie rest for 10 to 15 minutes before slicing.
For an extra crisp base, pre-bake the bottom crust for 8 minutes before adding the filling.

Make-Ahead, Storage, and Serving Ideas

Chicken pot pie is excellent for meal preparation because it can be assembled ahead, stored in the refrigerator, frozen, and reheated.

Can Chicken Pot Pie Be Assembled Ahead?

Yes. Prepare the filling and assemble the pie up to 24 hours in advance. Cover the pie dish tightly and refrigerate it.

When ready to bake, brush on the egg wash and bake as directed. You may need to add 5 to 10 minutes to the baking time if the pie is very cold from the refrigerator.

For the best crust texture, do not apply egg wash until immediately before baking.

How to Freeze Chicken Pot Pie

Freeze chicken pot pie before baking for the best result. Assemble the pie in a freezer-safe dish, but do not add egg wash yet.

Wrap the dish tightly with plastic wrap, then with foil. Freeze for up to 2 months for best quality.

Bake directly from frozen at 375°F / 190°C, covered with foil for the first 30 minutes. Remove the foil, brush the crust with egg wash if possible, and continue baking for another 35 to 45 minutes, until the crust is golden and the center is hot and bubbling.

How to Reheat Leftovers

Store leftover chicken pot pie in an airtight container in the refrigerator within 2 hours of cooking. Use leftovers within 3 to 4 days.

Reheat individual slices in the microwave until hot, or reheat larger portions in a 350°F / 175°C oven until warmed through. Cover loosely with foil to prevent the crust from becoming too dark.

What to Serve with Chicken Pot Pie

Chicken pot pie is filling by itself, so lighter sides work best:

Green salad with vinaigrette
Roasted broccoli or Brussels sprouts
Steamed green beans
Cranberry sauce
Apple salad
Coleslaw
Roasted carrots
Simple cucumber salad

For a cozy family meal, serve it with a light dessert such as fruit salad, blackberry upside-down cake, or apple crisp.