Campbell’s Chicken Pot Pie

This Campbell’s Chicken Pot Pie is the perfect classic comfort food. Flakey on the outside yet warm and gooey in the center, every bite transports your tastebuds back to childhood!

I’ve been a fan of my pot pie and shepherd’s pie for years. However, this version might just be my new favorite. It’s not only an easy pot pie recipe, but it tastes delicious, too! It’s one of my favorite Million Dollar Meals.

Far tastier than frozen varieties, you can whip this up for a hearty weeknight meal. Or, make it for the kids to eat for a simple dinner. No matter what, this recipe is near and dear to my heart and has been feeding our bellies for years! It’s one of my favorite November recipes for when the weather is chilly!

Campbell’s Chicken Pot Pie

I know that not everyone has time to make a pot pie from scratch, which is where this recipe saves the day. Instead of creating a homemade crust, you get to use premade pie crusts instead!

Talk about a time saver without sacrificing any taste! This can be our little secret, or you can share it with your family and friends. They’re all going to be asking for the recipe, so be ready!

I also have to share my Turkey Pot Pie recipe with you as well. It’s another SUPER simple dinner that everyone will love!

Ingredients For Campbell’s Chicken Pot Pie

See recipe card below this post for ingredient quantities and full instructions.

• Pre-made pie crusts – Find these in the refrigerated section of your local grocery store. Or, feel free to use homemade pie crust instead!
• Campbell’s Condensed cream of chicken soup – Or use homemade cream of chicken soup.
• Frozen mixed vegetables
• Milk
• Shredded, cooked chicken (can use rotisserie or baked chicken breast)
• Egg – Learn the best way to crack an egg

Variations

• Add turkey instead of chicken.
• Change the type of veggies that you add. You can use many, or stick with a couple of family favorites.
• Add a topping of cheese before serving.
• Top it with biscuits, a la this Chicken Pot Pie With Biscuits!

How to Make Chicken Pot Pie With Campbell’s

1. Preheat: Preheat the oven to 400ºF.
2. Add the crust: Line the bottom of a pie pan (9-inch) with one of the crusts. Press it into the bottom and up the sides.
3. Mix: Mix the soup, veggies, shredded chicken, and milk in a large mixing bowl.
4. Pour: Pour the filling into the pie crust. Then, add the second pie crust on top. Pinch the edges to seal the bottom and top crust together. Then, use a sharp knife to add slits to the top of the pie.
5. Brush the top: Use a pastry brush to coat the top of the crust with the whisked egg.
6. Bake: Transfer the pot pie to the oven, and bake for 35 minutes. The top will be shiny and golden brown when done!

How to Store Leftover Chicken Pot Pie

You can store leftover homemade chicken pot pie in an airtight container in the fridge for up to three days. Or, freeze leftveors for up to two months.

When you’re ready to eat, thaw the frozen pie in the fridge overnight. Then, warm it in the oven at 350 degrees Fahrenheit for 25 minutes or until heated through.

FAQs

Can I leave off the bottom crust?

If you don’t want to add two crusts, you can make this with just the top crust. Just know that it will be runny once you scoop it out of the pie plate since there isn’t a bottom crust to hold it together.

Can I make this with crescent rolls instead?

You bet! Check out my Chicken Pot Pie With Crescent Rolls for the step-by-step directions.

How do you prevent the bottom crust of a chicken pot pie from becoming soggy?

Try brushing the inside of the crust with whisked egg before adding the filling. This will create a protective barrier, preventing the liqiud froom seeping into the crust and mkaing it soggy.