campbell chicken pot pie recipe
The Best campbell chicken pot pie recipe
Oh, this Campbell’s Chicken Pot Pie recipe—it’s been a staple in our house since I was a kid, and honestly, I don’t know what we’d do without it. There’s something so comforting about that creamy, savory filling wrapped in flaky pastry, and it doesn’t matter if it’s for a quick weeknight dinner or a special holiday meal—it just works. My kids love it because it’s always warm, hearty, and easy to eat, and honestly, I don’t think they’ve ever turned it down. It’s that kind of dish that feels like a hug in a bowl, and it’s something my husband and I make together when we want something simple but satisfying without all the fuss.
What I love most about this recipe is how versatile it is. It’s not just for big gatherings—it’s perfect for a family dinner on a busy weeknight, or if we’re just craving something cozy after a long day. The Campbell’s broth gives it that rich, deep flavor without needing extra herbs or spices, and the chicken and veggies melt together just right. Plus, it’s got all the nutrients you need—protein from the chicken, fiber from the veggies, and healthy fats from the butter and cream cheese. It’s not some heavy, greasy dish, but it still feels indulgent in the best way. My kids and I might not think of it as “healthy,” but it’s balanced enough that it doesn’t leave us feeling sluggish afterward. And honestly, there’s nothing like the smell of fresh-baked pie filling wafting through the kitchen to make everyone in the house feel good. It’s a recipe that’s always been a comfort, and I’m glad I’ve kept it in the rotation.
Campbell’s Classic Chicken Pot Pie
A comforting, one-pot meal featuring creamy chicken and vegetable filling encased in a flaky pastry crust. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 (10.5 oz) can Campbell’s Chicken Noodle Soup
- 1 (10.5 oz) can Campbell’s Cream of Chicken Soup
- 1 (15 oz) can mixed vegetables
- 1 (5 oz) can corn
- 1 cup cooked chicken breast, shredded
- 1 small onion, diced
- 1 cup frozen peas
- 1 (10.5 oz) can Campbell’s Ready-to-Cook Chicken Pot Pie
- 1 (10.5 oz) can Campbell’s Chicken Pot Pie Crust
👨🍳Directions
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1 Preheat oven to 375°F (190°C).
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2 In a large saucepan, combine the Campbell’s Chicken Noodle Soup, Cream of Chicken Soup, mixed vegetables, corn, shredded chicken, onion, and peas. Simmer for 5 minutes.
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3 Remove from heat and stir in the Campbell’s Ready-to-Cook Chicken Pot Pie. Pour the filling into a greased 9-inch pie dish.
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4 Open the Campbell’s Chicken Pot Pie Crust package and spread the filling evenly. Brush the top crust with water if desired.
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5 Bake for 20-25 minutes or until the crust is golden brown.
🔧Equipment
- Mixing bowl
- Saucepan
- Oven
- Pastry brush (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Campbell’s Classic Chicken Pot Pie Works
This Campbell Chicken Pot Pie recipe is always a reliable choice for family gatherings because it’s simple enough to make ahead and reheat, yet still feels special when served. It’s the kind of dish that brings everyone together—comforting, hearty, and perfect whether you’re hosting a casual dinner or feeding a crowd with minimal fuss. No fancy techniques required, just good food that never disappoints.
❓ Frequently Asked Questions About Campbell’s Chicken Pot Pie
1. What is the best way to prepare the filling for Campbell’s Chicken Pot Pie to ensure it’s tender and flavorful?
The best way to prepare the filling is to cook the chicken and vegetables separately, then combine them with the Campbell’s Chicken Pot Pie filling mix. Sauté the chicken in a little oil until cooked through, then set it aside. In the same pan, cook the mixed vegetables (like peas, carrots, corn, and celery) until they’re tender but still crisp. Stir in the Campbell’s mix, then add the chicken back in, along with the broth or water from the mix. For extra flavor, you can add a splash of chicken broth or a little bit of butter before baking.
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2. Can I substitute any of the ingredients in Campbell’s Chicken Pot Pie recipe, and if so, what are the best alternatives?
Yes, you can make some substitutions, but keep in mind that the texture and flavor might vary slightly. Here are some common swaps: – Chicken: Use turkey, beef, or even a plant-based alternative like crumbled tofu or lentils. – Vegetables: Swap peas for green beans, carrots for sweet potatoes, or add mushrooms for extra umami. – Broth: Use low-sodium chicken or vegetable broth instead of the mix’s broth component. – Cream: If you prefer a lighter texture, you can reduce the amount of cream or replace it with a splash of milk. – Butter or oil: Use olive oil or a neutral oil like avocado oil if you’re avoiding butter.
Just ensure the total liquid content doesn’t exceed the mix’s instructions, as it can affect the pie’s consistency.
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3. How long should I bake the Campbell’s Chicken Pot Pie, and what temperature should I be using?
The baking time and temperature depend on your oven, but here’s a general guideline: – Preheat your oven to 375°F (190°C). – Bake the pie for 25–30 minutes until the top is golden brown and the filling is bubbly. – For extra crispiness, broil it for 1–2 minutes at the end, watching closely to avoid burning.
If your oven is underheated, the pie might take longer. If it’s too hot, the top could burn before the filling is fully set. Check at the halfway mark to ensure everything is cooked through.
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4. What are some tips to make Campbell’s Chicken Pot Pie extra creamy and rich?
If you love a decadent pot pie, try these extra-creamy techniques: – Add a splash of heavy cream or half-and-half (about ¼ cup) to the filling before baking for a richer texture. – Sauté the vegetables in butter before adding them to the mix to enhance their flavor. – Use a little extra broth (up to ¼ cup) to help the filling thicken more smoothly. – Top with a layer of mashed potatoes or gravy before baking for added richness. – Broil for a minute after baking to melt the creamier layers slightly for a luxurious finish.
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5. Can I make Campbell’s Chicken Pot Pie ahead of time, and how should I store it?
Yes, you can prepare the filling ahead of time, but there are a few key steps to ensure it stays fresh and safe: – Make the filling 1–2 days ahead, cover it, and refrigerate. It’ll keep well in the fridge for up to 3 days. – Assemble the pie (without baking) and refrigerate for up to 2 days before baking. The crust will firm up, so you may need to warm it slightly before baking. – Freezing: Assemble the pie, cover tightly, and freeze for up to 2 months. Thaw in the fridge overnight before baking. The crust may crack slightly, but it’ll still taste great! – Baking from frozen: Add 5–10 extra minutes to the baking time, as the pie will take longer to heat through.
Just avoid freezing the filling separately—it can make the pie soggy when assembled.
