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Ultimate Chicken Pot Pie

Ultimate Chicken Pot Pie

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Campbell's Kitchen

Campbell's Kitchen

Using convenience products like canned soup, cooked chicken, frozen veggies and refrigerated pie crusts make this comfort food classic a cinch to prepare. It's chock full of flavor and ready in just 50 minutes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 851 kcal
  • 43%
  • Fat:
  • 51.1 g
  • 79%
  • Carbs:
  • 61.4g
  • 20%
  • Protein:
  • 37.5 g
  • 75%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 1284 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

  1. Heat the oven to 400 degrees F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.
  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.
  3. Bake for 35 minutes or until the crust is golden brown. Sprinkle the crust with the remaining cheese.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KayBee
6

KayBee

2/6/2014

Tried this recipe tonight.the only change I made was I used 2 cans of cream of chicken (because I like a wetter pie) and a bit more chicken. It was phenomenal!! Better than I anticipated!

Mama's Cookin'
2

Mama's Cookin'

3/15/2014

My whole family loves this recipe!! My husband has requested that I add this to my list of "regular" dishes. Instead of using frozen pie crust I used "Ruth's Grandma's Pie Crust" found on this site. The combination makes for a GREAT and easy family dinner.

Kansas
1

Kansas

7/16/2014

This was a major hit with my family. I did not have the roll out pillsbury ready made pie crust, so I used two deep dish ready made pie crusts, one for holding the filling, the other for the top. I took the recommendation of another reviewer and used two cans of soup and I used one can of milk ( approx. one cup) I like a wetter pie as well. Other than that all stayed the same. I even had some left over filling so I kept that, heated it the next day, put it over some toast and the rest is history! Loved this recipe!!! It is a keeper.

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