Campbells Chicken Pot Pie Recipe

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.

Course Main Course

Cuisine American

Keyword Campbell’s chicken pot pie, Campbells soup chicken pot pie, veg all chicken pot pie, veg all chicken pot pie recipe, what to eat with chicken pie

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 383kcal

Author Evelyn Osborn

Equipment

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