Description
Campbell’s Chicken Pot Pie delivers pure comfort in a golden, flaky crust packed with tender chicken and hearty vegetables. Creamy filling and crisp pastry create a nostalgic meal that brings warmth to your dinner table, making you crave another delightful slice.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked chicken, cubed
- 1 package (12 ounces) frozen mixed vegetables, thawed
- 1 cup shredded cheddar cheese
Liquid and Soup Base:
- 1 can (10.5 ounces) Campbells Condensed Cream of Chicken Soup
- ½ cup milk
Crust:
- 1 package (14 ounces) refrigerated pie crusts (2 crusts), softened as directed
Instructions
- Preheat the oven to 400°F and carefully position the first pastry crust into a 9-inch pie dish, ensuring it fits smoothly along the bottom and sides.
- In a generously sized mixing bowl, whisk the cream of chicken soup and milk until the mixture achieves a silky, uniform consistency without any lumps.
- Fold the cooked chicken pieces and thawed vegetable medley into the creamy soup base, gently stirring to distribute the ingredients evenly throughout the mixture.
- Transfer the savory filling into the prepared pie crust, spreading it uniformly and creating a level surface for even cooking.
- Sprinkle a generous layer of cheddar cheese across the filling, providing a rich and tangy undertone to the pot pie’s flavor profile.
- Carefully drape the second pastry crust over the filled pie, trimming any excess edges and delicately crimping the borders to create a secure seal.
- Using a sharp knife, create several small venting slits across the top crust to allow steam to escape during baking.
- Place the assembled pie into the preheated oven and bake for approximately 35 minutes, watching for a golden-brown crust and bubbling filling.
- Once baked, remove the pie from the oven and immediately sprinkle the remaining cheddar cheese over the top crust.
- Allow the pot pie to rest for 5 minutes, enabling the filling to set and the cheese to slightly melt before serving.
Notes
- Customize the veggie mix by using seasonal or leftover vegetables for a fresh, budget-friendly twist.
- Swap traditional pie crust with gluten-free alternatives to accommodate dietary restrictions.
- Enhance flavor by adding herbs like thyme or rosemary to the filling for a more gourmet touch.
- Reduce sodium by using low-sodium cream of chicken soup and selecting reduced-fat cheese options.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg