Chicken Pot Pie

Chicken Pot Pie

Chicken, Favorite

Prep Time: 15 min Cook Time: 35 min Difficulty: Easy Servings: 6 Source:

Ingredients

  • 1 package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature
  • 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 1/2 cup milk
  • 2 cups cubed cooked chicken
  • 1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 2/3 cups)
  • 1 cup shredded Cheddar cheese (about 4 ounces)

Directions

Heat the oven to 400°F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.

Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.

Bake for 35 minutes or until the crust is golden brown. Sprinkle the crust with the remaining cheese.

Notes

  • We skip the cheese
  • Try turkey!
  • We usually use cream of mushroom soup