Campbell's Soup Pot Pie Recipe
Description
Campbell's Soup Pot Pie is a delicious and comforting classic that is sure to please the whole family. The dish consists of a creamy, savory filling inside a golden, flaky crust. The filling is made with a variety of vegetables, including carrots, peas, celery, and onions, as well as diced chicken or turkey. The creamy sauce is made with a combination of Campbell's condensed cream of chicken soup, milk, and butter. The dish is finished off with a golden, flaky puff pastry crust that is baked until golden and crispy.
Prep Time
Preparing Campbell's Soup Pot Pie is simple and straightforward. The filling can be pre-made and stored in the refrigerator overnight to make the next day's meal even easier. The total prep time for this dish is about 10 minutes. This includes prepping the vegetables and chicken, mixing the ingredients for the creamy sauce, and prepping the puff pastry for the crust.
Cook Time
Once the pot pie is prepped and ready to go, the total cook time is about 45 minutes. This includes baking the puff pastry, cooking the filling, and baking the assembled pot pie. The pot pie will be golden and bubbling when it is finished. It is important to allow the pot pie to cool for at least 10 minutes before serving.
Ingredients
- 1 package (9 ounces) frozen puff pastry, thawed
- 1 can (10.75 ounces) Campbell’s Condensed Cream of Chicken Soup
- 1/2 cup milk
- 1 tablespoon butter
- 2 cups cooked, diced chicken or turkey
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onion
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
1. Preheat the oven to 400°F. Grease a 9-inch pie plate with non-stick cooking spray and set aside.
2. On a lightly floured surface, roll out the puff pastry until it is thin. Cut it into a 9-inch circle and place it into the prepared pie plate. Prick the pastry with a fork and bake for 10 minutes, or until lightly golden.
3. While the pastry is baking, make the filling. In a medium saucepan, combine the Campbell’s Condensed Cream of Chicken Soup, milk, and butter over medium heat. Cook until the butter is completely melted and the mixture is smooth. Add the diced chicken, frozen peas, carrots, celery, onion, parsley, garlic powder, and salt and pepper. Cook until the vegetables are tender, about 10 minutes.
4. Pour the filling into the prepared pastry crust and bake for 25 minutes, or until the filling is hot and bubbling. Allow the pot pie to cool for 10 minutes before serving.
Equipment
- 9-inch pie plate
- Rolling pin
- Fork
- Medium saucepan
Notes
You can substitute the frozen puff pastry for homemade pastry if desired. Feel free to use your favorite homemade pastry recipe.
You can use any combination of vegetables in this recipe. Feel free to add mushrooms, bell peppers, or other favorites.
You can use cooked, diced beef, pork, or lamb in this pot pie recipe. Just be sure to cook the meat to an internal temperature of 145°F.
Nutrition: Per Serving
- Calories: 513
- Protein: 19g
- Fat: 24g
- Carbohydrates: 52g
- Fiber: 4g
- Sugar: 5g
- Sodium: 696mg
Recipe Tips
This pot pie is great served with a side of mashed potatoes or a crunchy green salad. Add a dollop of sour cream or plain Greek yogurt to the top of the pie to add a bit of creaminess.
For a vegetarian version of this pot pie, substitute the diced chicken or turkey with cooked, diced tofu. You can also add a few tablespoons of nutritional yeast for a cheesy flavor.
This pot pie freezes well. Just be sure to allow it to cool completely before transferring to a freezer-safe container. To reheat, simply bake in a preheated 350°F oven for about 20 minutes, or until heated through.
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