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.

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

9 inch Pie plate
Mixing Bowls
Can Opener
Basting Brush

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 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

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