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Chicken Pot Pie Recipe With Cream Of Chicken Soup

Easy Chicken Pot Pie Recipe With Cream Of Chicken Soup

Tina Cooper
I hope you’re all as excited as I am to delve into today’s recipe. We’re talking about an Easy Chicken Pot Pie made fabulously simple with cream of chicken soup. 
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 8 Servings
Calories 376 kcal

Equipment

  • Oven
  • Large mixing bowl
  • 9-inch pie dish
  • Fork
  • Baking sheet

Ingredients
  

  • 2 cups of diced cooked chicken preferably rotisserie.
  • 1 package 12 ounces of frozen mixed vegetables (including carrots, green beans, corn, and peas), thawed (about 2 2/3 cups).
  • 1 can 10 1/2 ounces of Campbell’s® Condensed Cream of Chicken Soup with Herbs or Cream of Chicken Soup.
  • 1/2 cup of whole milk.
  • 1 package about 14 ounces of ready-made pie dough (2 sheets), softened to room temperature.
  • 1 egg beaten lightly in a small bowl with a fork.
  • 1/2 teaspoon garlic seasoning blend.
  • 1/4 teaspoon dried onion flakes optional.
  • 1/4 teaspoon paprika.
  • 1 tablespoon of fresh chopped parsley.

Instructions
 

Step 1: Preheat Your Oven

  • Get your oven preheated to 425°F (220°C). This high temperature ensures that the pie crust will turn out nice and flaky.

Step 2: Prepare The Filling

  • In a large mixing bowl, combine the diced chicken, thawed mixed vegetables, cream of chicken soup, whole milk, and seasonings. Mix until everything is well blended.

Step 3: Assemble The Pie

  • Unroll one sheet of pie dough and lay it into a 9-inch pie dish. Pour the chicken mixture into the crust. Unroll the second sheet of pie dough and cover the filling. Pinch the edges to seal, then use a fork to make several slits in the top crust for steam to escape.

Step 4: Egg Wash

  • Brush the top crust with the beaten egg to give it a beautiful golden color as it bakes.

Step 5: Bake

  • Place the pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Step 6: Cool And Serve

  • Let the pie cool for about 10 minutes before serving. This allows the filling to set a bit and makes for easier slicing.

Notes

Here are some handy tips:
  • Avoid a Soggy Bottom: Ensure your filling isn’t too watery. Drain the vegetables well.
  • Customize Your Veggies: Feel free to add or swap out the vegetables according to your preference or availability.
  • Pre-Cook Fresh Vegetables: If you’re using fresh vegetables, cook them slightly before adding them to the filling.
  • Rest Time Is Key: Letting the pie rest before cutting makes it easier to serve clean slices.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 376kcal
Keyword Easy Chicken Pot Pie Recipe With Cream Of Chicken Soup
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