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Chicken Pot Pie Recipe with Cream of Chicken Soup

This easy Chicken Pot Pie Recipe with Cream of Chicken Soup is a comforting, fuss-free classic that’s perfect for busy weeknights. With a golden, flaky crust and a creamy, savory filling, it’s hearty, delicious, and always a family favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Main
  • 1 large egg whisked
  • 14 oz refrigerated pie crusts 2 crusts, at room temperature
  • 10.5 oz Campbell’s® Condensed Cream of Chicken Soup or Cream of Chicken with Herbs
  • 0.5 cup milk any kind
  • 2 cups cooked chicken cubed, rotisserie recommended
  • 12 oz frozen mixed vegetables thawed (carrots, green beans, corn, peas)
  • 0.5 tsp garlic salt
  • 0.25 tsp onion powder optional

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Line a 9-inch pie plate with one of the pie crusts. Brush the bottom crust with egg wash, saving some for the top crust.
  3. In a medium bowl, mix together the cream of chicken soup, milk, cubed chicken, thawed vegetables, garlic salt, and onion powder.
  4. Spoon the mixture into the prepared pie crust.
  5. Place the second pie crust over the filling. Crimp the edges of the crusts together. Cut several slits in the top crust to vent.
  6. Brush the top crust with the remaining egg wash.
  7. Bake for 35 minutes, or until the crust is golden brown. If the crust begins to brown too quickly, cover the edges with foil or use a crust protector.

Notes

Make this ahead and freeze it unbaked for an easy meal later. Simply thaw overnight in the fridge and bake as directed. For extra flavor, try adding a pinch of thyme or rosemary to the filling.