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Easy Campbell’s Chicken Pot Pie

chef Laya
A creamy chicken pot pie made with Campbell’s Cream of Chicken Soup, cooked chicken, mixed vegetables, and a flaky golden pie crust.
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Prepr Time 15 minutes
Cooking Time 35 minutes
10 minutes
ToTal Time 1 hour
Type of plate Dinner, Main Course
kitchen American
Serving 6

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

Instructions
 

  • Preheat the oven to 400°F / 200°C. Place a rimmed baking sheet in the oven while it heats.
  • Unroll one pie crust and place it in a 9-inch pie dish. Gently press it against the bottom and sides of the dish.
  • In a large mixing bowl, stir together the Campbell’s Condensed Cream of Chicken Soup, milk, garlic powder, onion powder, dried thyme, black pepper, and salt, if using.
  • Add the cooked chicken and frozen mixed vegetables. Stir until everything is evenly coated in the creamy sauce.
  • Spoon the chicken filling into the prepared pie crust and spread it into an even layer.
  • Place the second pie crust over the filling. Trim excess dough, fold the top edge under the bottom edge, and crimp the edges to seal.
  • Cut 4 to 5 small slits in the center of the top crust to allow steam to escape.
  • In a small bowl, beat the egg with 1 tablespoon water. Brush the egg wash over the top crust.
  • Place the pie dish on the preheated baking sheet. Bake for 30 to 35 minutes, until the crust is deeply golden and the filling is bubbling.
  • If the edges brown too quickly, cover them loosely with foil during the final 10 minutes of baking.
  • Remove the chicken pot pie from the oven and let it rest for 10 to 15 minutes before slicing and serving.

Notes

  • Use rotisserie chicken: Rotisserie chicken makes this recipe especially quick and adds extra flavor.
  • Frozen vegetables: Use vegetables directly from frozen. If they have excess ice, rinse briefly and drain well first.
  • No bottom crust option: Make the filling in a casserole dish and top it with puff pastry, biscuit dough, or a single pie crust.
  • Add potatoes: Stir in 1 cup cooked diced Yukon Gold potatoes for a heartier chicken pot pie.
  • Avoid a soggy crust: Drain vegetables well, bake on a lower oven rack, and allow the pot pie to rest before slicing.
  • Make ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Add egg wash immediately before baking.
  • Freezing: Freeze the unbaked pie for up to 2 months. Bake from frozen at 375°F / 190°C until the crust is golden and filling is bubbling.
  • Storage: Refrigerate leftovers within 2 hours and eat within 3 to 4 days.