campbell soup recipe chicken pot pie
The Best campbell soup recipe chicken pot pie
I also appreciate how versatile this recipe is. It works perfectly for special occasions—birthdays, holidays, or just a nice dinner night—but it’s also simple enough to make on a regular day when I’m tired. The health benefits make it even better. The chicken is lean, and the vegetables add fiber and nutrients. The whole wheat or all-purpose flour crust means you can adjust it to your preference, and the low-fat cream cheese or light cream sauce keeps it lighter than traditional versions. It’s comforting without being heavy, and it’s something my whole family can enjoy without any fuss. Plus, it’s easy to customize—swap in different veggies, use pre-cooked chicken, or even make it vegetarian if needed. It’s the kind of dish that feels like a treat but is actually pretty balanced.
Campbell’s Chicken Pot Pie (Replica Recipe)
A comforting, creamy chicken pot pie made with classic Campbell’s tomato sauce, tender chicken, and flaky pastry crust. Perfect for a cozy meal!
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup ice water
- 1 tbsp vegetable oil
- 1 (28 oz) can Campbell’s Chicken Noodle Soup
- 1 (10.5 oz) can Campbell’s Cream of Chicken Soup
- 1 lb boneless, skinless chicken breast, diced
- 1 cup frozen peas
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
👨🍳Directions
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1
Preheat oven to 375°F (190°C). In a large bowl, mix flour, salt, ice water, and vegetable oil until a dough forms. Knead lightly, then roll out to 1/8-inch thickness. -
2
Preheat oven to 375°F (190°C). In a large bowl, mix flour, salt, ice water, and vegetable oil until a dough forms. Knead lightly, then roll out to 1/8-inch thickness. -
3
Cut dough into strips and place in a greased 9×13-inch baking dish. Arrange strips in a lattice pattern. -
4
In a skillet, melt butter over medium heat. Sauté onion and garlic until soft. Add diced chicken, thyme, rosemary, salt, and pepper. Cook until chicken is no longer pink. Stir in peas and corn. -
5
In a large bowl, combine Campbell’s Chicken Noodle Soup and Campbell’s Cream of Chicken Soup. Stir in the cooked chicken mixture. Pour filling into the prepared baking dish. -
6
Cover the dish with the remaining dough strips, sealing edges. Cut small slits in the top for steam to escape. -
7
Bake for 25-30 minutes until the crust is golden brown. Let rest for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Food processor or rolling pin
- Large skillet
- Oven-safe baking dish (9×13 inches)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Campbell’s Chicken Pot Pie (Replica Recipe) Works
❓ Frequently Asked Questions About Campbell’s Chicken Pot Pie (Replica )
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 until fully tender. Sauté diced chicken in butter or olive oil until golden, then set aside. In the same pan, cook onions, carrots, and celery until soft, then add potatoes, peas, and broth. Simmer until the potatoes are fork-tender, then stir in the cooked chicken and seasonings like salt, pepper, and a pinch of thyme or rosemary. For extra richness, you can add a splash of cream or a dollop of sour cream.
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Can I use frozen vegetables in Campbell’s Chicken Pot Pie recipe, and if so, which ones work best?
Yes, you can use frozen vegetables, but choose a mix that includes a good balance of textures. A classic combination is peas, carrots, and corn (or frozen mixed vegetables). Avoid overly mushy frozen mixes like pureed or overly watery ones. Thaw the vegetables in the pot pie filling before simmering to ensure even cooking and better texture.
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What’s the best way to handle the pie crust to prevent it from burning while baking?
To avoid burning the pie crust, preheat your oven to 375°F (190°C) and use a baking sheet or wire rack under the pie to elevate it slightly. Brush the crust with beaten egg or milk before baking to help it brown evenly. Bake for 20–25 minutes, then cover with foil if the top starts to brown too quickly. For a crispier crust, broil for 1–2 minutes at the end, watching closely.
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Can I make Campbell’s Chicken Pot Pie ahead of time and refrigerate it before baking?
Yes, you can prepare the filling ahead of time and refrigerate it in an airtight container for up to 2 days before assembling the pie. Assemble the pie (with or without the crust) and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake as directed. The pie will bake faster if refrigerated, but ensure it reaches a safe internal temperature (165°F/74°C) before serving.
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How do I adjust the recipe if I don’t have Campbell’s broth or want to make it from scratch?
If you don’t have Campbell’s broth, use a high-quality chicken or vegetable broth (about 1 cup) for the filling. For a homemade version, simmer 1 cup chicken or vegetable stock with 1 onion, 2 carrots, 1 celery stalk, and 1 bay leaf for 15 minutes, then strain. For extra depth, add a splash of Worcestershire sauce or a pinch of garlic powder. Adjust seasoning to taste—broth can vary in saltiness.
