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Campbell's Pot Pie Recipe

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Campbell Soup Chicken Pot Pie Campbells chicken pot pie, Chicken pot pie, Campbells soup recipes
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Description

Campbell's Pot Pie is a classic, comforting dish that is warm, creamy, and easy to make. It’s a great way to feed your family on a budget and is sure to be a hit! This recipe uses Campbell's condensed cream of chicken soup as the base for the filling, which is then combined with vegetables, a creamy sauce, and a flaky pie crust. The result is a delicious and hearty meal that can be ready in just a few minutes. The best part is, the ingredients are all pantry staples, so you can whip this up any time.

Prep Time

The total prep time for this recipe is about 10 minutes. This includes chopping all the vegetables and preparing the filling. If you’re short on time, you can always use pre-chopped vegetables, which can save you some time.

Cook Time

The cook time for this recipe is about 30 minutes. This includes baking the pie for 25 minutes and then broiling for the last few minutes to get a nice golden-brown top.

Ingredients

For this recipe, you will need:

  • 1 package of Campbell's condensed cream of chicken soup
  • 1 can of mixed vegetables (frozen or canned)
  • 1/4 cup of butter
  • 1/4 cup of all-purpose flour
  • 1 cup of chicken broth
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of dried thyme
  • 1/4 teaspoon of black pepper
  • 1 frozen pie crust

Instructions

  1. Preheat the oven to 375 degrees F.
  2. In a large saucepan, melt the butter over medium-high heat. Add the flour and whisk together until it forms a thick paste.
  3. Add the chicken broth and whisk until the mixture is smooth. Add the Campbell's condensed cream of chicken soup and mix together.
  4. Add the mixed vegetables, garlic powder, thyme, and black pepper to the mixture. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
  5. Remove the mixture from the heat and let cool for 5 minutes.
  6. Pour the mixture into a 9-inch pie dish.
  7. Unroll the pie crust and lay it over the top of the pie dish. Trim the edges and crimp the edges with a fork.
  8. Bake in the preheated oven for 25 minutes.
  9. Remove the pie from the oven and increase the oven temperature to 425 degrees F.
  10. Brush the top of the pie with a beaten egg and sprinkle with some extra thyme. Place the pie back in the oven and bake for an additional 5 minutes, or until the crust is golden-brown.
  11. Remove from the oven and let cool for 10 minutes before serving.

Equipment

  • Large saucepan
  • 9-inch pie dish
  • Baking sheet
  • Whisk

Notes

If you don't have a frozen pie crust, you can make your own using a recipe or store-bought dough. You could also use puff pastry dough for a flaky and light crust.

Nutrition: Per Serving

  • Calories: 375
  • Fat: 17g
  • Carbohydrates: 44g
  • Protein: 11g
  • Fiber: 3g

Recipe Tips

For a lighter version of this recipe, you can use low-fat or non-fat versions of the condensed cream of chicken soup and butter. You can also use low-sodium chicken broth.

To add some extra flavor, you can add some diced onions, bell peppers, or other vegetables to the filling. You can also add some shredded cheese for a cheesy version. If you like a spicy kick, you can add some hot sauce or a pinch of red pepper flakes to the mixture.

You can also swap out the frozen vegetables for fresh vegetables. Just make sure to cook them first before adding them to the mixture.


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