Campbell’s Chicken Pot Pie: A Comfort Food Classic Recipe

There’s something undeniably comforting about a hearty chicken pot pie, especially when it’s made with the help of Campbell’s products. Whether you’re in need of a quick weeknight dinner or looking to impress at your next family gathering, this easy-to-make recipe using Campbell’s Cream of Chicken Soup will become a staple in your kitchen. Let’s dive into the details of making this classic dish with a few simple ingredients and a whole lot of flavor.

Ingredients You’ll Need:

For the Chicken Pot Pie:

• 1 lb of boneless, skinless chicken breast or thighs (cooked and diced)
• 1 can (10.5 oz) of Campbell’s Cream of Chicken Soup
• 1 cup frozen mixed vegetables (like peas, carrots, corn, and green beans)
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (adjust to taste)
• 2 cups shredded cheese (optional, for extra creaminess)
• 1 tablespoon olive oil or butter (for sautéing the chicken)
• 1 pre-made pie crust (store-bought or homemade) – enough for a top and bottom crust

Optional Garnishes:

• Fresh parsley (for garnish)
• A sprinkle of paprika for color and flavor

Directions:

Step 1: Prepare the Chicken

Start by cooking your chicken. You can use boneless, skinless chicken breasts or thighs, whichever you prefer. In a skillet, heat 1 tablespoon of olive oil or butter over medium heat. Once the oil is hot, add your chicken breasts or thighs. Season them with salt, pepper, garlic powder, and onion powder. Cook the chicken until it’s golden brown on both sides and fully cooked through (about 6-8 minutes per side depending on thickness).

Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. After it has cooled slightly, chop the chicken into bite-sized pieces.

Step 2: Make the Filling

In a large mixing bowl, combine the cooked chicken with the Campbell’s Cream of Chicken Soup. Add the frozen mixed vegetables, milk, garlic powder, and onion powder. Stir everything together until it’s well mixed. The soup will create a creamy base that binds the chicken and vegetables together beautifully. For an extra creamy and cheesy filling, you can stir in the shredded cheese here, though it’s entirely optional.

Taste your mixture and adjust the seasoning with more salt or pepper, if necessary.

Step 3: Assemble the Pie

Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

Now, it’s time to assemble the chicken pot pie. Roll out your bottom pie crust and fit it into a 9-inch pie pan or dish. Pour the chicken and vegetable mixture into the pie crust. Be sure to spread it out evenly so the filling is well distributed.

Top the pie with the second pie crust. If you prefer a more rustic look, you can fold the edges of the top crust under the bottom crust and crimp them together, or you can leave the edges slightly open for a more casual presentation. Make sure to cut a few slits in the top crust to allow steam to escape while baking.

Step 4: Bake the Pot Pie

Once assembled, pop your pie into the preheated oven and bake it for 30-35 minutes, or until the top crust is golden brown and the filling is bubbling around the edges. Keep an eye on it after the first 25 minutes to ensure the crust doesn’t get too dark. If needed, you can cover the edges of the crust with foil to prevent over-browning.

Step 5: Let It Rest

When the chicken pot pie is done, remove it from the oven and let it rest for about 5-10 minutes before serving. This will allow the filling to set slightly, making it easier to slice and serve.

Step 6: Serve & Enjoy

Garnish your chicken pot pie with a sprinkle of fresh parsley or a dash of paprika to give it a pop of color. Slice up generous portions and serve with a side salad or some crusty bread for a meal that will leave everyone satisfied.

Tips for Success:

• Crust: If you’re using store-bought pie crusts, make sure they are thawed before placing them in the pan. For homemade pie crusts, you can use a simple recipe or even add some herbs or cheese to the dough for a fun twist.
• Vegetable Variations: You can swap out the frozen mixed vegetables for other types like broccoli, mushrooms, or even diced potatoes to suit your preferences.
• Chicken Variations: If you’re short on time, you can use rotisserie chicken to save even more time. Just make sure to shred it into bite-sized pieces before adding it to the mixture.
• Make-Ahead: This dish can be made ahead and frozen. Simply assemble the pie, wrap it tightly in plastic wrap and aluminum foil, and freeze it for up to 2-3 months. When you’re ready to bake it, let it thaw in the fridge overnight and bake it according to the instructions.

Why This Recipe Works:

This Campbell’s Chicken Pot Pie recipe is not only simple and quick, but it also gives you that classic, comforting taste with minimal effort. The use of Campbell’s Cream of Chicken Soup is key—it brings a rich, creamy texture that melds the chicken and vegetables together beautifully without having to make a roux or a complicated sauce.

The combination of tender chicken, savory vegetables, and the golden, flaky crust makes this dish irresistible. Plus, you can easily customize it to your liking by swapping ingredients or adding your own twists. This is one recipe that never goes out of style.

Conclusion:

If you’re looking for a no-fuss, comforting dinner that tastes like you spent hours in the kitchen, this Campbell’s Chicken Pot Pie is the perfect solution. It’s cozy, hearty, and packed with flavor, making it a dish everyone in your family will love. Give it a try tonight, and you’ll see why this is one of those timeless comfort food classics.

Bon appétit!