Chicken Pot Pie

13 ratings User rating 4 out of 5

Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie

Prep time
10 MIN

Total time
35 MIN

Serves
4

This chicken pot pie recipe is perfect for special occasions or everyday.

Chicken and Vegetables Pot Pie Recipe

1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
2 cups 500 mL cubed, cooked chicken
1 cup 250 mL Frozen mixed vegetable thawed (e.g. peas, carrots, celery, mushrooms)
1 medium potato, diced, cooked without salt
1 frozen uncooked pastry shell (9" / 23 cm), thawed 15 minutes

Email Ingredients List

How to Make Chicken Potpie

Combine cream of chicken soup, chicken, mixed vegetables and potato; spread in empty pie plate.
Top with pastry shell and press pastry against rim of pie plate. Prick pie crust to allow steam to escape.
Bake in preheated 400°F (200°C) oven until pie pastry is deep golden brown – about 20 to 25 minutes.

Recipe Tips

Recipe can be made using rotisserie chicken or boneless chicken breasts.
Fancy yourself a baker? Make your own pie crusts to put a personal spin on this easy chicken pot pie recipe.
Feel free to add green beans or white or brown rice to this delicious recipe.
To spice the recipe up, add some ground pepper, thyme, garlic powder.
Want to get creative and try making pot pie with another type of meat? Check out our Turkey Pot Pie recipe for inspiration!

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

Product Information

Did you make this?
Tell us what you think.

Follow Us

CAMPBELL'S NEWSLETTER

Sign up for the newsletter to get inspiring recipe
ideas delivered straight to your inbox

Sign up

FOLLOW US

Stay inspired with easy and delicious
meal ideas wherever you are