Easy Campbells Chicken Pot Pie
Craving classic comfort food without the fuss? This Easiest Ever Campbells soup Chicken Pot Pie is your weeknight hero. It’s a hearty, golden-crusted bake that whips up in under an hour using pantry staples like canned Cream of Potato Soup, Veg-All mixed veggies, and leftover rotisserie chicken. Seasoned simply with thyme and tucked into flaky pie crusts, this Veg All™ Chicken Pot Pie recipe emerges bubbly and golden from the oven, serving six with zero chopping required.
Craving classic comfort food without the hassle? This truly is the easiest chicken pot pie you’ll ever make—ready in under an hour using Campbell’s Cream of Potato soup, Veg-All mixed veggies, rotisserie chicken, and store-bought pie crusts. No chopping, no fuss, just creamy, hearty filling baked under a golden, flaky top that has everyone racing to the table for seconds. Perfect for busy weeknights or chilly evenings, it’s proof that soul-warming dinners really can be as simple as opening a few cans. Serve it up with your favorite sides and watch it disappear!
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This ridiculously easy Campbell’s Chicken Pot Pie has been a family favorite for years—and once you try it, you’ll see why. It’s creamy, comforting, and so simple that if you can open a few cans, you can make it. (I originally spotted the recipe on the back of a Cream of Potato soup can ages ago, and it’s been my go-to “dinner in a pinch” ever since.)
Often called Veg-All Chicken Pot Pie, it gets its hearty veggie mix from two cans of Veg-All—those handy cans packed with corn, carrots, potatoes, green peas, celery, green beans, and lima beans. Toss in shredded chicken and a couple of pie crusts, and you’ve got pure comfort food magic with almost instantly. Everyone always begs for seconds!
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Tip: This recipe is perfect for using up leftover chicken or turkey, or simply shredding a store-bought rotisserie chicken. We always keep a couple of frozen pie crusts, a few cans of Veg-All, and Campbell’s Cream of Potato soup stocked in the pantry. With those staples on hand, you can have this family-favorite chicken pot pie on the table-ready in practically no time.
Veg All™ Chicken Pot Pie Recipe
Ingredients:
- cooked chicken breasts, about 2 cups
- 2 cans (15oz) of Veg-All
- 2 cans (10 1/2 oz) of Cream of Potato Soup
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- 2 pie crusts
Equipment Needed:
- Can Opener
- Mixing Bowls
- 9 inch Pie Plate
- Basting Brush
🥣 Recipe Pro Tips
- Drain the veggies for perfect consistency
Before mixing in the canned Veg-All, drain the liquid from both cans using a colander—this prevents a watery filling and keeps the pie hearty and sliceable. If it’s still too loose, stir in 1–2 tablespoons of instant mashed potato flakes to absorb excess moisture without altering the flavor. - Amp up the herbs without extra work
Double the dried thyme to 1 teaspoon for deeper savory notes, or toss in a pinch of poultry seasoning or garlic powder from your pantry. It elevates the canned soup base into something that tastes like it simmered all day, all while keeping prep under 15 minutes. - Make it ahead and freeze for fuss-free dinners
Assemble the pie up to the baking step, wrap tightly in foil, and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed (add 10–15 extra minutes if frozen). It’s a game-changer for busy holidays or weeknights—just rotate with your rotisserie chicken stash.
How to Make Campbells Soup Chicken Pot Pie:
- Preheat the oven to 375°F.
- In a medium mixing bowl, combine the two cans of Veg-All (drained), the two cans of cream of potato soup, shredded chicken, thyme, and a good pinch each of salt and pepper.
- Stir until everything is evenly mixed.
- Shred or dice about 2–3 cups of cooked chicken: use rotisserie chicken pulled from the bones, leftover roasted or grilled chicken breast, or even turkey—whatever you have on hand works perfectly.
- Cut into bite-sized pieces for easy eating.
- Add the diced chicken to the veggie-soup mixture and gently fold everything together until the chicken is evenly distributed.
- Spray a 9-inch deep-dish pie pan with nonstick baking spray.
- Unroll one pie crust and gently fit it into the pan, pressing it into the bottom and sides.
- Trim any excess dough hanging over the edge.
- Pour the chicken-and-veggie filling into the crust-lined pie pan and spread it out evenly with a spoon.
- Top the filled pie with the second crust, trim the excess, and crimp or flute the edges to seal.
- Brush the top lightly with egg wash (one egg beaten with a splash of water) and cut a few slits in the center to let steam escape.
- Cover the edges with a pie crust shield or strips of foil to prevent burning.
- Bake at 375°F for 50 minutes, removing the shield during the last 5–10 minutes so the crust turns beautifully golden.
- Let the pie rest 10 minutes before slicing.
In under an hour, with almost zero chopping and a handful of pantry staples, you’ve got a bubbling, golden chicken pot pie that tastes like pure comfort. It’s the kind of dinner that brings everyone to the table fast, fills the house with irresistible smells, and leaves no leftovers in sight. Simple ingredients, big cozy vibes—this truly is the easiest (and tastiest) chicken pot pie you’ll ever make. Enjoy every flaky, creamy bite!
Suggestions on what to eat with chicken pie:
🥣 Recipe
Equipment
- Can Opener
Ingredients
- 2 cups cooked chicken
- 2 15 ounce cans Veg-All
- 2 10 ½ ounce cans Cream of Potato Soup
- ½ teaspoon thyme dried
- salt to taste
- 2 9 inch pie crusts
- black pepper to taste
Instructions
- Preheat the oven to 375°F.
- In a medium mixing bowl, combine the two cans of Veg-All (drained), the two cans of cream of potato soup, shredded chicken, thyme, and a good pinch each of salt and pepper.
- Stir until everything is evenly mixed.
- Shred or dice about 2–3 cups of cooked chicken: use rotisserie chicken pulled from the bones, leftover roasted or grilled chicken breast, or even turkey—whatever you have on hand works perfectly.
- Cut into bite-sized pieces for easy eating.
- Add the diced chicken to the veggie-soup mixture and gently fold everything together until the chicken is evenly distributed
- Spray a 9-inch deep-dish pie pan with nonstick baking spray..
- Unroll one pie crust and gently fit it into the pan, pressing it into the bottom and sides
- Trim any excess dough hanging over the edge.
- Pour the chicken-and-veggie filling into the crust-lined pie pan and spread it out evenly with a spoon.
- Top the filled pie with the second crust, trim the excess, and crimp or flute the edges to seal.
- Brush the top lightly with egg wash (one egg beaten with a splash of water) and cut a few slits in the center to let steam escape.
- Cover the edges with a pie crust shield or strips of foil to prevent burning.Bake at 375°F for 50 minutes, removing the shield during the last 5–10 minutes so the crust turns beautifully golden.
- Let the pie rest 10 minutes before slicing.
Nutrition
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