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Ultimate Chicken Pot Pie

An image of prepared Ultimate Chicken Pot Pie made with pie crust, Campbell's® Condensed Cream of Chicken Soup, chicken, mixed vegetables and Cheddar cheese.
  • prep time: 15 min
  • total time: 50 min
  • serves: 6 people
  • calories: 426 1 serving

Turn leftover chicken into the ultimate comfort food.  Our Cream of Chicken soup adds perfect flavor and the creamiest texture.  Just stir in chicken, veggies and some cheese of course!   Using a double crust (for the top and bottom) is what makes this the Ultimate Pot Pie, giving you extra crust to soak up the luscious sauce.  You may just want to make two of these and freeze one for the days that you just don’t want to cook.  Click on “recipe tips” below for complete instructions.

Ingredients

  • 1 package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 1/2 cup milk
  • 2 cups cubed cooked chicken
  • 1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 2/3 cups)
  • 1 cup shredded Cheddar cheese (about 4 ounces)

Instructions

  • Tips

    • Make Ahead Freezer Meal: Omit or reserve 1/4 cup cheese as an optional topping.  Assemble as directed, wrap tightly and freeze.  From frozen, bake, covered, at 400°F. for 1 hour.  Uncover.  Bake, uncovered, for 45 minutes more or until golden brown.  Or, thaw in the refrigerator and bake, covered, for 50 minutes, then uncover and bake for 35 minutes more or until golden brown.  Sprinkle with the optional cheese, if desired.
    • Easy Substitution: Substitute 2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

  • Step 1

    Heat the oven to 400°F.  Line the bottom of a 9-inch pie plate with 1 pie crust.  Trim any excess.

  • Step 2

    Stir the soup, milk, chicken and vegetables in a medium bowl.  Spoon the chicken mixture into the pie plate.  Sprinkle with 3/4 cup cheese.  Place the remaining pie crust over the filling.  Trim any excess.  Crimp the edges of the top and bottom crusts together.  Using a sharp knife, cut several slits in the top crust.

  • Step 3

    Bake for 35 minutes or until the crust is golden brown.  Sprinkle the crust with the remaining cheese.

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Calories 402
Total Fat 20 g
Sat. Fat 8 g
Trans Fat 0 g
Cholesterol 62 mg
Sodium 652 mg
Total Carb 32 g
Dietary Fiber 3 g
Sugar 1 g
Protein 23 g
Vitamin D 2 %DV
Calcium 14 %DV
Iron 8 %DV
Potassium 7 %DV
Calories 426
Total Fat 22 g
Sat. Fat 9 g
Trans Fat 0 g
Cholesterol 64 mg
Sodium 700 mg
Total Carb 32 g
Dietary Fiber 3 g
Sugar 1 g
Protein 23 g
Vitamin D 2 %DV
Calcium 14 %DV
Iron 8 %DV
Potassium 7 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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