Chicken Pot Pie Recipe Using Campbell's Soup
Description
The classic chicken pot pie is a delicious and comforting dish that’s perfect for a cozy night in. This chicken pot pie recipe is made with Campbell’s soup, so it’s easy to make and full of flavor. The flaky crust and creamy filling make this dish irresistible! Serve this dish with a green salad and you have a complete meal.
Prep Time
This recipe takes about 15 minutes of prep time and then 25 minutes of cook time. All in all, you’ll have a delicious and comforting meal on the table in about 40 minutes.
Ingredients
- 1 10 3/4-ounce can Campbell’s Condensed Cream of Chicken Soup
- 1 cup milk
- 2 cups cooked chicken, cubed
- 1 cup frozen mixed vegetables
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/2 teaspoon salt
- 2 9-inch unbaked pie crusts
Instructions
Preheat oven to 425 degrees. In a medium saucepan, combine the soup, milk, chicken, vegetables, pepper, garlic powder, thyme, basil, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove from heat.
Place one of the pie crusts in a 9-inch pie plate. Pour the chicken mixture into the crust. Place the second crust over the filling. Seal the edges of the crusts together and make several slits in the top crust to allow steam to escape. Bake for 25 minutes, or until crust is golden brown.
Remove from oven and let cool for 10 minutes before serving. Enjoy!
Equipment
- Medium saucepan
- 9-inch pie plate
Notes
You can use any type of frozen vegetables you prefer in this recipe. For a spicier version, try adding a pinch of cayenne pepper to the mixture.
Nutrition: Per Serving
- Calories: 515
- Fat: 27 g
- Carbohydrates: 48 g
- Protein: 22 g
Recipe Tips
If you’re short on time, you can use a store-bought pre-made pie crust instead of making your own. This will cut down on the prep time significantly! You can also make this recipe in individual ramekins or oven-safe bowls for individual servings.
This recipe is a great way to use up leftover cooked chicken. You can also use cooked turkey or canned chicken in this recipe.
If you like a crispier crust, brush the top of the crust with an egg wash (1 egg whisked with 1 tablespoon of water) before baking. This will give the crust a nice golden brown color.
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