Campbell's Cream Of Chicken Soup Chicken Pot Pie Recipe
Description
Campbell’s Cream of Chicken Soup Chicken Pot Pie is a perfect meal for any day of the week. It's a classic American family favorite, made with a creamy sauce, chicken and vegetables, baked in a flaky pastry crust. This recipe is easy to make and can be adapted to your own preferences. For an extra creamy, comforting meal, you can use more cream of chicken soup, or add more vegetables and cheese to your taste. It’s a great way to use up leftovers, too. With this delicious dish, you’ll be sure to have a crowd pleaser that everyone will love.
Prep Time
This delicious dish takes about 15 minutes to prepare, and 30 minutes to bake. If you’re in a hurry, you can speed up the process by using pre-cooked chicken and pre-made pastry for the crust. You can also make this dish ahead of time and freeze it for up to 3 months.
Cook Time
Once you’ve prepped the ingredients, the cooking time is about 30 minutes. Once the pot pie is baked and golden brown, it’s ready to be served. You’ll know it’s done when the crust is flaky and the filling is bubbling.
Ingredients
For this Campbell’s Cream of Chicken Soup Chicken Pot Pie recipe, you’ll need: 2 cans of Campbell’s Cream of Chicken Soup, 1 cup of cooked and diced chicken, 1 cup of frozen mixed vegetables, 1/2 cup of milk, 1/4 cup of butter, 1/4 cup of all-purpose flour, 1/2 teaspoon of garlic powder, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. For the pastry crust, you’ll need 2 cups of all-purpose flour, 2 tablespoons of sugar, 1/2 teaspoon of salt, 1/2 cup of cold butter, and 1/4 cup of cold water.
Instructions
To make the Campbell’s Cream of Chicken Soup Chicken Pot Pie, first preheat the oven to 375°F. In a large bowl, mix together the Campbell’s Cream of Chicken Soup, chicken, vegetables, milk, butter, flour, garlic powder, oregano, salt, and pepper. In a separate bowl, mix together the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the cold water and mix until the dough comes together. On a floured surface, roll out the dough until it is about 1/8-inch thick. Place the dough in a 9-inch pie plate. Pour the filling into the crust. Bake for 30 minutes, or until the pie is golden brown. Let cool for 10 minutes before serving.
Equipment
To make this dish, you’ll need a few basic kitchen tools: a large bowl, a separate bowl, a rolling pin, a 9-inch pie plate, and an oven.
Notes
This dish is a great way to use up leftovers. If you have cooked chicken or vegetables on hand, you can use them instead of buying them new. You can also use canned vegetables or frozen vegetables, depending on what you have. For a different flavor, you can add different herbs or spices to the filling. And if you’re looking to lighten up the dish, you can use low-fat milk and low-fat cream of chicken soup.
Nutrition: Per Serving
This recipe serves 8. Each serving contains 439 calories, 19.4g of fat, 30.9g of carbohydrates, and 25.3g of protein.
Recipe Tips
To make this dish even easier, you can use pre-cooked chicken and pre-made pastry crust. You can also make this dish ahead of time and freeze it for up to 3 months. When you’re ready to serve, just thaw the pot pie in the refrigerator overnight and bake it in the oven. For an extra creamy, comforting meal, you can use more cream of chicken soup, or add more vegetables and cheese to your taste.
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