Campbell's Easy Chicken Pot Pie With Pie Crust

Make this Campbells chicken pot pie with our veg all chicken pot pie recipe. It's an easy Campbells soup chicken pot pie recipe plus suggestions on what to eat with chicken pie.

This Campbells soup chicken pot pie is one of the easiest ever recipes.  If you can open cans, you can make this pie.  I found this recipe years and years ago on the back of a Campbells soup potato soup can.   And it's one of my favorite go-to comfort foodies in a pinch.

This Campbells chicken pot pie is also called veg all chicken pot pie because it also contains a couple of cans of veg all.  If you are not familiar with veg-all, it's a can of mixed veggies such as corn, carrots, potatoes, sweet peas, celery, green beans, and lima beans.

This is a great recipe for leftover chicken or turkey or one of those rotisserie chickens. We always keep a couple of pie crusts in the freezer, a few cans of veggies and soup in the pantry.  And this pot pie can be prepared very easily and we can have a family classic on the table in no time at all.

What is in Campbell's chicken pot pie:

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

How to Make a Campbells soup chicken pot pie or veg all chicken pot pie:

Preheat your oven to 375 degrees.   Add both cans of Veg-All veggies to a medium-size bowl and both of the cream of potato soup cans.    Season with thyme, salt, and pepper.

Cut up cooked chicken breast or pull the chicken off the bones of a rotisserie chicken and cut into bite-size pieces.  Or you could use leftover turkey or chicken cut into pieces.

Add the cut-up chicken to the veggie soup mix and gently mix to completely distribute the chicken.

Spray a 9-inch deep-dish pie pan with a baking spray to prevent sticking.   Then place one of the prepared pie crusts into the pan. Trim to fit.

Pour in the chicken veggie mixture into the prepared pie crust pan and smooth out evenly.

Place the second pie crust on top and trim to fit.  Brush the top with egg wash and cut a few slits in the crust to vent the steam.  Cover the pie with a sheet of aluminum foil or a pie crust protector to prevent over-browning.  Place the Campbells chicken pot pie in preheated oven and bake for 50 minutes removing the aluminum foil or crust protector the last 5 minutes to finish browning the crust.

Remove the veg all chicken pot pie from oven and allow to cool for 5 minutes before slicing.

Suggestions on what to eat with chicken pie:

• Wedge Salad with creamy salad dressing
• Easy Caprese Salad
• Shrimp and Avocado Appetizers
• Easy Blueberry Dump Cake Cobbler

Click HERE to save Campbells chicken pot pie to Pinterest:

Campbells Chicken Pot Pie Recipe

Make this Campbell's chicken pot pie with our veg all chicken pot pie recipe. It's an easy Campbells soup chicken pot pie recipe plus suggestions on what to eat with chicken pie.

Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

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

Servings: 6

Calories: 383 kcal

• 2 cups cooked chicken
• 2 15oz cans Veg-All
• 2 10 1/2 oz cans Cream of Potato Soup
• 1/2 teaspoon thyme dried
• salt to taste
• 2 9 inch pie crusts
• black pepper to taste

• Preheat Oven to 375 degrees

•  Add both cans of Veg-All veggies to a medium-size bowl and both of the cream of potato soup cans.    Season with thyme, salt, and pepper.

• Cut up cooked chicken breast or pull the chicken off the bones of a rotisserie chicken and cut into bite-size pieces.

• Add the cut-up chicken to the veggie soup mix and gently mix to completely distribute the chicken.

• Spray a 9-inch deep-dish pie pan with a baking spray to prevent sticking.   Then place one of the prepared pie crusts into the pan. Trim to fit.

• Pour in the chicken veggie mixture into the prepared pie crust pan and smooth out evenly.

• Place the second pie crust on top and trim to fit.  Brush the top with egg wash and cut a few slits in the crust to vent the steam.  Cover the pie with a sheet of aluminum foil or a pie crust protector to prevent over-browning.

•  Place the Campbells chicken pot pie in preheated oven and bake for 50 minutes removing the aluminum foil or crust protector the last 5 minutes to finish browning the crust.

• Remove the veg all chicken pot pie from oven and allow to cool for 5 minutes before slicing.  Serve

Calories: 383 kcal | Carbohydrates: 33 g | Protein: 16 g | Fat: 20 g | Saturated Fat: 6 g | Cholesterol: 35 mg | Sodium: 310 mg | Potassium: 172 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 36 IU | Calcium: 18 mg | Iron: 2 mg

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Source: https://www.myturnforus.com/easiest-ever-chicken-pot-pie/

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