Chicken Pot Pie

Chicken Pot Pie

11 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  Campbell's Kitchen

“Refrigerated pie crusts and canned gravy make chicken and vegetable pot pies so easy to make! ”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Place 1 pie crust into a 9-inch pie plate.
  2. Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust.
  3. Bake at 400 degrees F for 45 minutes or until the crust is golden brown.

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Reviews (11)

Rate This Recipe
StylinCook
28

StylinCook

Quick and easy I used 2 cans gravy and cut up onions potatoes carrots celery peas and corn sauteed them and then cooked in the gravy also used boneless chicken breast. I thinned it out with a bit of milk.

SHORECOOK
16

SHORECOOK

VERY YUMMY! I used BLSL chicken which I cut into cubes and precooked. I added celery seed and brushed egg on the crust prior to baking. Onions, celery, peas, carrots, and potatoes were my choice as vegetables. This is a fast and easy recipe that I will use again. Thank you Campbells!

StarWarsmom
15

StarWarsmom

My family loves this recipe. I used 1 jar of Heinz chicken gravy, a 12.5 oz can of chunk chicken and a bag frozen veggies. (cook frozen veggies before putting into pie crust) I add dried onions, garlic, herbs from my garden and lots of love. This is so easy. The pie almost stays together as it is plated. I let it rest for about 10 minutes after it's finished cooking. Great family recipe, especially on a cold night!!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 383 cal
  • 19%
  • Fat
  • 22.4 g
  • 35%
  • Carbs
  • 34.1 g
  • 11%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 564 mg
  • 23%

Based on a 2,000 calorie diet

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