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Ultimate Chicken Pot Pie

Ultimate Chicken Pot Pie

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.

4 Servings

35 Minutes

INGREDIENTS:

1 package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup milk

2 cups diced cooked chicken

1 package (12 ounces) frozen mixed vegetables, thawed (about 2 2/3 cups)

1 cup shredded Cheddar cheese (about 4 ounces)

METHOD:

Heat the oven to 400 degrees F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.

Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.

Bake for 35 minutes or until the crust is golden brown. Sprinkle the crust with the remaining cheese.

CHEF'S NOTES:

Make-Ahead: Bake 2 pot pies, eat one now and freeze one for later!

Campbells

Recipe from campbellskitchen.com