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Campbell's Cream Of Chicken Soup Pot Pie Recipe

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Ultimate Chicken Pot Pie Campbell Soup Company
Ultimate Chicken Pot Pie Campbell Soup Company from www.campbells.com

Description

This delicious Campbell's Cream of Chicken Soup pot pie recipe is the perfect warm and comforting meal for a cold night. This dish is loaded with creamy chicken, potatoes and carrots all in a rich and flavorful sauce. It's easy to prepare and makes a delicious dinner everyone will love. The flaky crust and creamy filling make this a meal that will keep you coming back for more!

Prep Time

This delicious Campbell's Cream of Chicken Soup pot pie recipe can be prepared in just 25 minutes. It's perfect for those busy weeknights when you don't have a lot of time to spend in the kitchen.

Cook Time

The cook time for this Campbell's Cream of Chicken Soup pot pie recipe is about 40 minutes. The filling will be bubbling and the crust will be golden brown when the dish is done. You can also bake it for a few extra minutes to make sure the crust is extra flaky and crispy.

Ingredients

  • 1 can (10.5 oz) Campbell's® Condensed Cream of Chicken Soup
  • 1/2 cup milk
  • 2 cups cubed cooked chicken
  • 1/2 cup frozen peas and carrots
  • 1/2 cup diced potatoes
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon black pepper
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 cup finely chopped onion
  • 1 package (15 oz) frozen puff pastry sheets, thawed

Instructions

Preheat the oven to 400 degrees F. Grease a 9-inch pie plate. In a large bowl, combine the soup, milk, chicken, peas and carrots, potatoes, thyme, and pepper. Set aside. In a medium saucepan, melt the butter over medium heat. Add the flour, salt, garlic powder, and paprika and cook, stirring, for 1 minute. Add the onion and cook, stirring, for 1 minute more. Add the milk mixture and cook, stirring, until the mixture is thick and bubbly. Pour into the prepared pie plate. Unfold 1 pastry sheet and place over the filling. Trim, seal, and flute the edges. Cut several slits in the top of the pastry. Bake for 20 to 25 minutes or until the pastry is golden brown. Let cool on a wire rack for 10 minutes before serving.

Equipment

  • Large bowl
  • Medium saucepan
  • 9-inch pie plate
  • Wire rack

Notes

This recipe can easily be doubled to make two pot pies. You can also use cooked turkey instead of chicken if you prefer. For a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth.

Nutrition: Per Serving

  • Calories: 560
  • Total Fat: 28g
  • Saturated Fat: 11g
  • Sodium: 860mg
  • Carbohydrates: 59g
  • Fiber: 4g
  • Sugar: 9g
  • Protein: 18g

Recipe Tips

If you want to add a bit of flavor to your pot pie, try adding some diced celery or mushrooms to the filling. You can also add a bit of hot sauce or chili powder to give it a bit of a kick. If you don't have frozen puff pastry on hand, you can use refrigerated pie crust instead. Just be sure to pre-bake the crust for about 10 minutes before adding the filling.

This Campbell's Cream of Chicken Soup pot pie recipe is a great way to use up leftover chicken and vegetables. It's a delicious, easy to make dinner that your whole family will enjoy. Give it a try tonight and enjoy a warm, comforting meal in no time!


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