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Campbell's Kitchen Easy Chicken Pot Pie

Campbell's Kitchen Easy Chicken Pot Pie

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Campbell's Kitchen

Chicken and vegetables are paired in a creamy sauce and topped with a golden biscuit crust.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



  1. Preheat oven to 400 degrees F.
  2. Mix soup, vegetables and chicken in 9-inch pie plate.
  3. Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden.
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Black Betty

Awesome! I prefer a flaky crust, so I used 2 refrigerated rolled pie dough crusts. I used a poached, shredded chicken (white and dark meat), some frozen mixed veggies, and a can of cream of mushroom as well as the cream of chicken soup. Using all this made way too much pie filling, so I made two pies (one to bake and one to freeze), and it came out WONDERFUL! It was the best chicken pot pie I've ever had, and I can't wait to break that second pie out of the freezer!


I love this recipe and make it once a month after we have a roast chicken. Two changes I make though - when I'm making veg for the roast I cook alot more than I need to use in place of the frozen veg (although I still add frozen peas and corn to the pie) and I use ready made, chilled puff pastry instead of the topping mix. Really, really recommend this as it is really easy and a great way to use leftover veg and chicken.


I used a frozen pie crust already in the pie plate..added the ingredients then added the crust on top..the pie crust on the bottom kind of seals it better. great recipe tho!