Campbell’s Cream Of Chicken Pot Pie

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Easy Chicken Pot Pie
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The Best Fall Comfort Foods

When the air turns crisp, it’s time to break out all the stops and load up the pantry for comfort food recipes like Crockpot Mac and Cheese or delicious French Onion Soup.

This easy chicken pot pie recipe is one I keep handy for days where time seems to pass faster than I realize and need to get dinner started quickly.

How To Make Easy Chicken Pot Pie

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This is a very easy chicken pot pie recipe full of tender chicken, vegetables, cream of chicken soup, and flaky crust. Make this a quick meal to serve your family during the week.

Maybe you have been doing yard clean up all day and you’re looking for a cozy weekend meal to enjoy with a salad and glass of wine. This recipe is for you.

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Can You Make Chicken Pot Pie From Scratch

Can you make chicken pot pie from scratch? Of course! You can’t beat using the perfect roasted chicken with homemade crust and creamy gravy filling.

But, sometimes it’s okay to use soup in chicken pot pie.

When it comes to crunching time, throwing together the essential ingredients, even if they are store-bought, still has a very tasty outcome.

Have turkey leftovers? Try our Turkey Pot Pie recipe for a great way to use up all the big meal leftovers!

Can You Freeze Chicken Pot Pie

Homemade vegetarian pot pie with Morningstar soya chicken ...

This question comes up a lot and the answer is yes! The best way to achieve this is to prepare your chicken pot pie up to the point before baking.

and place in the freezer for up to 1 month.

Freezing Tip: On top of the foil, write baking time and temperature in sharpie marker and the date you froze your dish.

before baking. Place frozen pie on a sheet pan and bake for 20-30 minutes longer than fresh bake.

Be sure the center is bubbling and crust is baked before removing.

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Chicken Pot Pie Shortcuts

Speaking of shortcuts, this pie also leans on a can of Campbells Condensed Cream of Mushroom Soup. The can of soup does a few things here: it adds creaminess it adds flavor it thickens the pie filling and it saves you time, since instead of making a mushroom stock you can lean on a can of flavorful condensed soup.

This chicken pot pie is like a cross section of real life. The cooked chicken can be homemade, or from a purchased rotisserie chicken. Some of the vegetables are fresh, others can come from the freezer aisle. The rosemary can be fresh or dried. The puff pastry crust is store-bought. And the resulting pot pie is all yours.

So, for those of you who are happy that chicken pot pie is back in style, and for those of you who never realized it was ever out of vogue, make one of these and see how this old school favorite goes over with your family.

Chicken Pot Pie: This chicken pot pie with a puff pastry crust is creamy and delicious, and relies on a few smart shortcuts.

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Preheat the oven to 400°F. Lightly spray a 9-inch deep dish pie pan or similar sized baking dish with nonstick cooking spray. In a large skillet, heat the butter over medium high heat. Sauté the leeks for 5 minutes, until tender.

Ingredient Tips For How To Make Easy Chicken Pot Pie

What makes this recipe so easy? When in a time crunch, using store-bought ingredients not only saves a lot of time, but it also tastes delicious.

  • Use a store-bought pie crust to save time. All you have to do is let it sit for 15 minutes before placing in apie dish and that’s it! I like to use Pillsbury Pie Crust for best results.
  • Canned soup is also a time-saver when making this recipe. Campbell’s Cream of Chicken Soup is a great choice! Add extra flavor using broth instead of water.
  • And you can’t forget to include frozen vegetables in your chicken pot pie! Just add straight to your soup mixture before pouring into the pie crust.
  • Such an easy recipe! And I know you will add it to your weekly meal plan rotation!

    Be sure to scroll down for your printable shopping list so you will have all the ingredients for this classic chicken pot pie with cream of chicken soup!

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    Foolproof Even If You Missed Some Important Steps

    Made this with my leftover turkey from Christmas, I had all my ingredients out, but still forgot to add the peas. I also used a dish that was too big so the pastry didnt quite brown as nicely so pay attention to this. I used the broiler in the last couple minutes of cooking and it was all good. Despite these mix ups, it was still seconds-worthy. #EMP

    Karen L. | December 30, 2018

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  • Thank you my dish looks great. Mmmm…

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    Kim W. | January 21, 2016

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    solange g. | October 10, 2015

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  • How To Make Chicken Pot Pie:

    Campbell’s Kitchen | Ultimate Chicken Pot Pie

    Add the garlic, carrots, mushrooms, and rosemary, season with salt and pepper, and sauté for about 8 minutes, until the vegetables become tender and lightly golden brown.

    Then stir in the flour, and continue to stir and cook for another 2 minutes until the flour gets a bit toasted.

    Add the Campbells Condensed Cream of Mushroom Soup and water, stir, and bring to a simmer. Simmer for about 3 minutes until the mixture has thickened a bit.

    Add the peas, pearl onions and chicken, and return the mixture to a simmer. Stir in the parsley.

    Turn the mixture into the pie pan.

    Roll out the puff pastry dough slightly on a lightly floured surface.

    Place the puff pastry over the filling.

    Trim off the corners if they hang below the bottom of the pan.

    Brush the top of the pastry with the beaten egg and use a sharp knife to make several slits in the crust so steam can escape.

    Bake for 20 to 30 minutes until the crust is golden brown and everything is bubbly.

    Let the pie sit for about 10 minutes before slicing and serving.

    Also Check: Campbells Soup Recipe Chicken Pot Pie

    How To Make Chicken Pot Pie

    • 1Heat oven to 400 degrees.In a lg bowl, add the can of vegetables with potatoes. Add drained can of chicken, 1 can cream of chicken soup and 6 oz milk. Add salt and pepper Stir well add more milk if desired.
    • 2Pour into 9″ deep dish unbaked pieshell, it will be full. Take 2nd pieshell and cut about 1/2 inch off of crust. Place on top of filling and crimp edges together. Brush with milk and put slits in top of crust to vent. Bake at 400 degrees until liquid bubbles up and crust turns a golden brown. Serve with a side salad. This is so good!
    • Last Step: Don’t forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don’t forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

    Substitutions And Serving Size

    My family felt that using the cream of chicken soup made the flavour “too chickeny”, so I substitute a can of cream of celery soup. I also added salt & pepper to taste and about 1 tbsp each of oregano and parsley. We eliminated the cheese altogether. The suggested serving size would only be accurate for toddlers or as an appetizer. Using a common refigerated biscuit dough, the recipe does indeed make 10 mini pot-pies, however a grown person would likely want 3-4, plus a side salad. Kids would eat about 2-3. With the substitutions above, we make this on a regular basis.

    Erin B. | August 3, 2017

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    Read Also: Marcus Lemonis Key Lime Pie

    Easiest Chicken Pot Pie Crust

    Maybe you have been doing yard clean up all day and you’re looking for a cozy weekend meal to enjoy with a salad and glass of wine.

    When the clock says 3 o’clock, and dinner plans are not finalized, a run to the grocery store is a must.

    Quick tips for this easy recipe if you are pressed for time:

    • Pick up a couple of fresh rotisserie chickens in the deli department. This is always my already cooked protein of choice, and I can use the leftover carcass to make a nice bone broth or soup.
    • and a Pillsbury Pie Crust.

    I know- you are probably going to ask Kelly, why don’t I make everything from scratch?! and I will say because your family is going to be hungry in an hour!

    I can be a purist when it comes to pie crust, but when pressed for time, store-bought pie crust is the way to go.

    What Happens If Campbell’s Peapod Meal Kit: Chicken Pot Pie By Is Out Of Stock And I Need To Give Specific Instructions

    • Find Best Match: By default, your shopper will use their best judgement to pick a replacement for your item.
    • Pick Specific Replacement: You can pick a specific alternative for the shopper to purchase if your first choice is out-of-stock.
    • Don’t Replace: For items you’d rather not replace, choose “Don’t replace” to get a refund if the item is out of stock.

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    Mix Chicken Soup And Thawed Veggies And Mix Together In A Pie Pan

    Campbells chicken pot pie recipe bisquick. Bake 30 minutes or until golden. It just takes a few smart shortcuts: Do not make the bisquick ahead of.

    Step 2 stir the soup, milk, chicken and vegetables in a medium bowl. Once mixed, pour over vegetables it the pie pan. I make this with a caesar salad and dinner is done!!

    Also i doubled the bisquick recipe to make a thinker crust. You can salt and pepper to taste. Mix soup, vegetables and chicken and put in a 2 quart casserole dish.

    Mix bisquick, egg and milk in separate container. In a small bowl, mix milk, egg and baking mix until blended. 4 recipe submitted by sparkpeople user agwilliams.

    Sprinkle with 3/4 cup cheese. Mix milk, egg and baking mix. Mix egg, milk and baking mix and pour over chicken.

    Learn how to cook great easy chicken pot pie from bisquick®. 1 cup cubed cooked chicken 1/2 cup milk 1 egg 1 cup bisquick reduced fat baking mix preheat oven to 400 degrees f. 1 2/3 cups vegetables, frozen.

    In 9 pie plate mix soup, vegetables and chicken. This impossibly easy chicken pot pie makes it possible to have dinner on the table in about 30 minutes, but taste like you cooked it all day long. Place the remaining pie crust over the filling.

    Spoon the chicken mixture into the pie plate. If you love this pot pie, check out bettys other great pot pie recipes. Bake 30 minutes or until golden brown.

    Quick Chicken Pot Pie from Campbell’s Kitchen Recipe

    BiscuitTopped Chicken Pot Pie Recipe Campbells

    Homemade Chicken Pot Pie

    This post is in partnership with Campbells. All opinions are my own.

    Its always a little bit strange when people talk about food coming back into fashion, and I hadnt realized that the dish was out of fashion at any point to begin with. Case in point: chicken pot pie. You hear words like retro and nostalgia food being used to describe it, but in many kitchens throughout the land, including mine, we never stopped making them.

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    Chicken Pot Pie Ingredients


    To ensure your potpie cooks evenly, be sure to preheat your oven to 425 degrees. This will make this dish cook thoroughly and create that golden flaky crust!

    Next, you will place 1 pie crust sheet that has been defrosted for 15 minutes in the bottom of the 9-inch pie plate. Set this aside so it is ready to pour your filling.

    Now, over medium heat, melt butter in a medium saucepan.

    Add onions and cook uncovered until soft and translucent. This should take about 5 minutes or so.

    Add soup and water , and stir until hot and a little bubbly. I like to use a wooden spoon for this cooking step because it is better for the pan and also makes me feel like I am cooking a homemade meal!

    A healthy way to get your daily servings of vegetables is by having frozen vegetables on hand for cooking quick meals like our pot pie recipe, soup, or pasta dishes.

    This recipe uses one bag of frozen mixed vegetables and now is the step to add them to your saucepan. Stir to incorporate into the soup mixture until nice hot.

    There is nothing easier or quicker for a hearty meal than grabbing a rotisserie chicken at the store. I throw one of these in my shopping cart at least once a week to save time.

    In this instance, I just shred up the meat and add it to the pot with spices and simmer it until it starts to bubble.

    C Winsor

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