chicken pot pie recipe campbell soup

The Best chicken pot pie recipe campbell soup

This chicken pot pie recipe using Campbell’s soup is one of those simple, reliable dishes that always brings a little warmth to the table. There’s something about it—comforting and familiar—that makes it feel like home, no matter what day it is. I started making it a few years back when my kids were still young, and it became a go-to for busy weeknights or lazy Sundays when I didn’t want to stress over a full meal. The way the soup thickens into a creamy, golden crust, the tender chicken melting slightly in the middle, and the flaky pastry wrapping everything up? It’s like a hug in a bowl. My kids—especially my little one who’s picky—will eat it straight from the pie plate without a complaint, and honestly, I don’t blame them. It’s satisfying, it’s easy, and it doesn’t feel like a chore to prepare.

What I love most about this recipe is how it works for so many different occasions. It’s perfect for a quick dinner after a long day, a hearty lunch when you’re short on time, or even a light dinner for a family gathering. It’s also surprisingly versatile—you can adjust the seasonings, swap out the veggies, or even make it vegetarian if you want. And honestly, it’s one of those dishes that feels indulgent but isn’t too heavy. The Campbell’s soup adds a little richness that makes it feel like a special treat, even though it’s really just simple ingredients coming together. Plus, the health benefits are a nice bonus. It’s got protein from the chicken, fiber from the veggies, and a good dose of vitamins without being overly processed. My husband and I have even tried cutting back on the butter a little bit and using a little olive oil instead—it still tastes great, and it’s a small way to keep things lighter. It’s that kind of recipe that feels like a win all around.

Campbell’s Chicken Pot Pie (Enhanced with Homemade Flavor)

4.6 from 1200 votes

A comforting, homemade twist on Campbell’s classic chicken pot pie using a homemade dough and enhanced with classic ingredients like chicken, peas, carrots, and a rich tomato-based sauce. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp cold water
• 1 tbsp vegetable oil

For the Filling

• 2 cups Campbell’s Chicken Noodle Soup (or homemade chicken broth)
• 1 (14.5 oz) can Campbell’s Cream of Chicken Soup
• 1 cup frozen peas
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup cooked chicken breast, shredded
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp butter
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp black pepper
• ½ tsp salt

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). In a large bowl, mix flour, salt, cold water, and vegetable oil until a dough forms. Knead lightly, then roll out to ¼-inch thickness.
2. 2 In a skillet, melt butter over medium heat. Sauté onion, celery, and garlic until soft (~5 mins). Stir in shredded chicken, peas, carrots, thyme, rosemary, salt, and pepper. Cook for 2 more minutes.
3. 3 Pour Campbell’s Cream of Chicken Soup and Campbell’s Chicken Noodle Soup into the skillet. Simmer for 5 minutes. Stir in the filling mixture.
4. 4 Transfer filling to a 9×13-inch baking dish. Roll out the dough and place it over the filling, trimming excess. Cut slits in the top for steam to escape.
5. 5 Bake for 30-35 minutes until the crust is golden and filling is bubbling.

🔧Equipment

• Mixing bowls
• Food processor or rolling pin
• Large skillet
• Oven
• Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 6❤️Cholesterol: 50🧂Sodium: 850🌾Total Carbs: 45🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 25

📝Notes

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Chicken pot pie from Campbell’s is always a reliable choice for family gatherings because it’s simple to prepare and delivers hearty, comforting flavor without the fuss. Whether you’re hosting a casual dinner or a bigger meal for the whole family, this dish never disappoints—it’s filling, easy to scale up, and keeps well for leftovers, making it perfect for busy weeknights or special occasions alike. Plus, it’s a classic that everyone loves, so there’s no stress about pleasing picky eaters or overcomplicating things.

❓ Frequently Asked Questions About Campbell’s Chicken Pot Pie (Enhanced with Flavor)

1. What are the main ingredients used in Campbell’s Chicken Pot Pie recipe?

Campbell’s Chicken Pot Pie typically includes canned chicken broth, chicken broth, canned chicken, frozen mixed vegetables (like peas, carrots, and corn), canned corn, canned green beans, canned cream of mushroom soup, canned cream of chicken soup, canned cream of celery soup, canned evaporated milk, canned butter, and seasonings such as salt and pepper. The crust is usually made from a pre-made pie crust or a mix of flour, butter, and water.

2. How do I make the filling for the Campbell’s Chicken Pot Pie?

To prepare the filling, heat the chicken broth in a saucepan until warm. In a large skillet, cook the canned chicken until heated through, then remove it and set aside. In the same skillet, sauté the frozen mixed vegetables until tender. Add the canned corn and green beans, and warm through. Stir in the canned cream soup (mushroom, chicken, or celery) and the evaporated milk. Mix in the cooked chicken and season with salt and pepper to taste. Pour the filling into a greased pie dish and top with the pie crust.

3. Can I substitute any of the Campbell’s canned soups for homemade alternatives?

Yes, you can substitute homemade cream soups if you like. For a mushroom soup alternative, blend cooked mushrooms, cream, and a bit of chicken broth. For chicken soup, mix cooked chicken, broth, and a bit of cream. For celery soup, blend cooked celery, cream, and broth. Ensure the consistency is similar to the Campbell’s soups to maintain the pie’s texture and flavor.

4. How should I prepare the pie crust for Campbell’s Chicken Pot Pie?

For a classic pie crust, mix 1 cup of all-purpose flour, ½ cup cold butter (cut into small cubes), 2-3 tablespoons ice water, and a pinch of salt. Knead the dough gently until it comes together, then roll it out to fit your pie dish. Place it in the dish, trim the excess, and crimp the edges. For a quick version, use a pre-made pie crust from the store, following the package instructions for baking.

5. What is the best way to bake the Campbell’s Chicken Pot Pie?

Preheat your oven to 375°F (190°C). Pour the filling into the pie dish and top with the pie crust. If using a homemade crust, cut a few slits in the top to allow steam to escape. Bake for 25-30 minutes, or until the crust is golden brown. Let it rest for 5-10 minutes before serving to allow the filling to set.