The Campbell's Kitchen website provides a variety of recipes that use Campbell's soup as an ingredient, including the ultimate chicken pot pie that condensed cream of chicken soup and refrigerated pie crust, along with chicken, vegetables and cheddar cheese. The recipe contains 640 calories and 33 grams of fat per serving, but can be reduced to 600 calories and 29 grams of fat by using a 98 percent fat-free version of the soup.
Ultimate Chicken Pot Pie
The recipe below can be prepared in just 15 minutes, making it a quick and hearty dinner choice. The recipe serves four.
Prep Time: 15 min.
Cook Time: 35 min.
Ready In: 50 min.
- 1 package (2 crusts) refrigerated pie crust, room temperature
- 1 can (10 1/2 oz.) Campbell's condensed cream of chicken soup
- 1/2 cup milk
- 2 cups cooked chicken, cubed
- 1 package (12 oz.) frozen mixed vegetables
- 1 cup cheddar cheese, shredded
- Preheat oven Preheat the oven to 400 F.
- Prepare the pie plate
- Combine ingredients
- Load the pot pie
- Cover the pie
- Bake the pot pie
Place one crust in the bottom of a 9-inch pie plate. Cut off any excess.
In a medium bowl, thoroughly combine milk, soup, chicken and vegetables.
Pour the chicken mixture into the pie plate. Spread 3/4 cup of shredded cheese across the mixture evenly.
Layer the remaining pie crust on the top of the pie plate, and cut off any excess. Crimp the edges of the bottom and top crusts together to seal.
Make several small slits in the top of the pie with a paring knife. Place in the oven and bake 35 minutes. Sprinkle the remaining cheese onto the pie before serving.