Chicken Pot Pie11 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr
“Refrigerated pie crusts and canned gravy make chicken and vegetable pot pies so easy to make! ” - by Campbell's Kitchen
Original recipe yields 6 servings
- 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.
- 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.
- Bake at 400 degrees F for 45 minutes or until the crust is golden brown.
Amount Per Serving (6 total)
- 383 cal
- 22.4 g
- 34.1 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"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 m..." See moreilk."
"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..." See more vegetables. This is a fast and easy recipe that I will use again. Thank you Campbells!"
"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, gar..." See morelic, 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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