Campbell’s Cream Of Mushroom Soup Chicken Pot Pie Recipe
Description
Campbell’s Cream of Mushroom Soup Chicken Pot Pie is a classic comfort food dish to serve up to your family and friends. This recipe uses Campbell’s Cream of Mushroom Soup to make a deliciously creamy chicken pot pie filling that will satisfy everyone’s taste buds. The crust is golden, flaky and buttery, making it the perfect accompaniment to the creamy filling. This recipe is sure to be a hit with everyone!
Prep Time
Prep time for this recipe is about 15 minutes, making it a great option for a weeknight dinner. This is because the filling requires minimal prep work and the crust can be prepared in advance.
Cook Time
Cook time for this recipe is about 40 minutes. This includes pre-baking the crust for about 15 minutes, and then baking the filled pot pie for an additional 25 minutes. The pot pie should be golden brown and bubbling before it is taken out of the oven.
Ingredients
For the filling:
- 2 tablespoons of butter
- 2 cloves of garlic, minced
- 2 cups of diced chicken
- 1 cup of diced carrots
- 1 cup of frozen peas
- 1 tablespoon of fresh thyme, chopped
- 1 can of Campbell’s Cream of Mushroom Soup
- 1/2 cup of chicken broth
- Salt and pepper, to taste
For the crust:
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of butter, cubed
- 1/2 cup of cold water
Instructions
1. Preheat the oven to 375°F. Grease a 9-inch pie plate with butter and set aside.
2. To prepare the crust, sift the flour, baking powder, and salt together into a medium bowl. Cut the butter into the flour mixture until it resembles coarse meal. Slowly add the cold water, stirring with a fork until the dough comes together. Roll out the dough on a lightly floured surface and place it in the prepared pie plate. Prick the bottom of the crust with a fork and bake for 15 minutes. Remove from the oven and set aside.
3. To prepare the filling, melt the butter in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the chicken and cook until lightly browned. Add the carrots, peas, and thyme. Cook for 5 minutes more. Add the soup and chicken broth and cook until heated through. Season to taste with salt and pepper. Pour the filling into the pre-baked crust. Bake for 25 minutes or until golden brown.
4. Allow to cool before serving.
Equipment
To make this recipe you will need:
- A 9-inch pie plate
- A medium bowl
- A large skillet
- A rolling pin
- A fork
Notes
You can substitute the chicken for any other protein you prefer. You can also use any type of vegetables you like, such as corn, green beans, or bell peppers. You can also use canned or fresh vegetables.
Nutrition: Per Serving
This recipe yields 6 servings. Each serving contains:
Calories: 493
Fat: 29g
Carbohydrates: 37g
Protein: 18g
Sodium: 818mg
Recipe Tips
- To make this recipe even faster, you can use pre-cooked chicken or store-bought rotisserie chicken.
- For a vegan version, use vegan butter and vegetable broth instead of chicken and butter.
- You can use store-bought pie crusts instead of making your own crust. Just make sure to pre-bake the crust before adding the filling.
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