chicken pot pie recipe with campbell’s soup
- The Best chicken pot pie recipe with campbell’s soup
- Campbell’s Chicken Pot Pie with Flour Dough
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Campbell’s Chicken Pot Pie with Flour Dough Works
- ❓ Frequently Asked Questions About Campbell’s Chicken Pot Pie with Flour Dough
The Best chicken pot pie recipe with campbell’s soup
Chicken pot pie has always been a comfort dish in my house, something that feels like home when life gets busy or when we want something warm and satisfying. I grew up with my mom making it every Sunday, and now I find myself reaching for it again and again—not just because it’s cozy, but because it’s so versatile. It’s the kind of meal that works for everyday cooking as well as special occasions, whether it’s a family dinner after a long week or a simple weeknight meal when everyone’s tired. My kids love it because it’s filling, easy to eat, and the flavors are just right—no weird textures, just tender chicken and a creamy, flavorful filling wrapped up in a flaky crust.
The best part is how it balances nutrition without feeling like a chore. Chicken pot pie is packed with lean protein from the chicken, and the vegetables add fiber and vitamins. The Campbell’s soup base gives it a rich, savory foundation that’s easy to customize—swap in spinach or mushrooms if you want more greens, or add a little cheese for extra richness. It’s not just a meal; it’s a way to make something comforting without sacrificing good ingredients. And honestly? The crust is the perfect little treat on the side, something that makes it feel special even when it’s just for the family. It’s that kind of dish that makes me smile every time I pull it out of the oven.
Campbell’s Chicken Pot Pie with Flour Dough
A comforting, one-pot chicken pot pie using Campbell’s tomato soup for a creamy, flavorful filling, topped with a homemade or store-bought pie crust. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp cold butter, cubed
- 1/2 cup ice water
- 2 cups cooked chicken, shredded
- 1 (28 oz) can Campbell’s Chicken Noodle Soup (or Tomato Soup)
- 1 cup milk (or half-and-half)
- 1 cup frozen mixed vegetables
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Prepare a baking dish by greasing it lightly with butter or oil.
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2 For the dough: Combine flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Turn onto a lightly floured surface, knead 4-5 times, wrap in plastic, and chill for 30 minutes.
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3 For the filling: In a large skillet, melt butter over medium heat. Add chicken, mixed vegetables, thyme, rosemary, garlic powder, salt, and pepper. Cook for 5 minutes. Pour in Campbell’s soup and milk, stirring to combine. Simmer for 10 minutes until slightly thickened.
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4 Roll out the dough on a lightly floured surface to fit the bottom and sides of the baking dish. Transfer the filling to the dish, then roll out the remaining dough to cover the top, leaving a small overhang. Trim excess dough and crimp edges with a fork or your fingers.
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5 Brush the edges of the dough with water (if using homemade dough) and cut a few slits in the top for steam to escape. Bake for 25-30 minutes until the crust is golden brown.
🔧Equipment
- Mixing bowls
- Whisk
- Large skillet
- Oven-safe baking dish (9×13 inches)
- Oven
- Pastry brush (optional, for store-bought dough)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Campbell’s Chicken Pot Pie with Flour Dough Works
This chicken pot pie recipe with Campbell’s soup is always a reliable choice for family gatherings because it’s simple to put together and delivers hearty, comforting flavors without much fuss. Whether it’s a casual weeknight meal or a make-ahead dish for a big crowd, the creamy, savory broth from Campbell’s adds depth that makes every bite feel special. It’s the kind of dish that’s easy to scale up—just double the filling and crust—and keeps well in the fridge for quick reheats, so you’re never stuck scrambling last-minute. Plus, the tender chicken and veggies wrapped in flaky pastry make it feel like a showstopper, no matter how busy life gets.
❓ Frequently Asked Questions About Campbell’s Chicken Pot Pie with Flour Dough
1. What is the best way to prepare the filling for Campbell’s Chicken Pot Pie before adding it to the pie crust?
The filling should be prepared by combining 1 (10.5 oz) can of Campbell’s Cream of Chicken Soup with 1 cup of cooked shredded chicken (about 4–5 boneless, skinless chicken breasts or thighs). Stir in ½ cup of finely diced celery, ½ cup of finely diced onion, 1 cup of frozen peas, and 1 tbsp of butter for added richness. Season lightly with salt and pepper to taste, then mix well. For extra flavor, you can also add a splash of milk or chicken broth to loosen the consistency if needed.
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2. Can I use a pre-made pie crust from the store instead of homemade, and how does it compare?
Yes, you can absolutely use a pre-made pie crust—many store-bought options work just as well as homemade. Just ensure it’s a butter-based crust (like Pillsbury) for the best texture. If your crust is slightly tougher, you can lightly brush the inside with butter or milk before baking to help it soften. For a crispier bottom, bake the pie for an extra 5–10 minutes after the filling is bubbling. Pre-made crusts are convenient, but homemade gives a slightly more tender, flaky result.
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3. How long should I bake the chicken pot pie at 375°F (190°C), and what signs indicate it’s done?
Bake the pot pie at 375°F (190°C) for 30–35 minutes, or until the top crust is golden brown and the filling is steaming hot all the way through. The edges of the crust should be slightly puffed and crisp, and a knife inserted into the center should come out clean (though there may be a tiny bit of steam). Overbaking can make the crust dry, so keep an eye on it, especially if your oven runs hotter than expected.
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4. What substitutions can I make if I don’t have Campbell’s Cream of Chicken Soup?
If you’re out of Campbell’s, try these alternatives for a similar base: – Cream of Mushroom Soup (for a richer, earthier flavor) – Cream of Celery Soup (lighter and slightly tangy) – Homemade roux-based filling: Sauté 1 cup chicken broth + 2 tbsp flour, then whisk in 2 tbsp butter + ½ cup milk until smooth, then add cooked chicken, veggies, and seasonings. – Chicken broth + cornstarch slurry (mix ½ cup broth with 1 tbsp cornstarch, heat until thickened, then stir in cooked chicken and veggies). For best results, avoid plain broth—it won’t give the same creamy texture.
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5. How can I make this pot pie extra creamy or reduce the risk of it being too watery?
To make the filling extra creamy: – Stir in 1–2 tbsp of sour cream, Greek yogurt, or heavy cream after adding the soup. – Add 1 tbsp of butter to the soup before mixing in the chicken and veggies. – For a thicker consistency, reduce the soup slightly by simmering it for 2–3 minutes before combining with the other ingredients.
To avoid a watery pie: – Use freshly cooked chicken (pre-cooked chicken from a can or deli may be too moist). – Press the filling down gently into the crust to prevent overflow. – Bake uncovered for the last 5 minutes to let excess moisture evaporate.
