Campbell's Chicken Pot Pie
This Campbell’s Chicken Pot Pie is the perfect classic comfort food. Flakey on the outside yet warm and gooey in the center, every bite transports your tastebuds back to childhood!
Servings: 6 servings
Calories: 766kcal
Equipment
- 1 (9-inch) Pie Pan
- 1 Large mixing bowl
Ingredients
- 2 pie crusts refrigerated pre-made
- 1 can Campbell’s Condensed cream of chicken soup
- 1 bag frozen mixed vegetables 10-ounces
- ½ cup milk
- 1½ cups cooked chicken shredded, can use rotisserie or baked)
- 1 egg whisked
Instructions
- Preheat the oven to 400ºF.
- Line the bottom of a pie pan (9-inch) with one of the crusts. Press it into the bottom and up the sides.2 pie crusts
- Mix the soup, veggies, shredded chicken, and milk together in a large mixing bowl.1 can Campbell’s Condensed cream of chicken soup, 1 bag frozen mixed vegetables, ½ cup milk, 1½ cups cooked chicken
- Pour the filling into the pie crust, then add the second pie crust on top. Pinch the edges to seal the bottom and top crust together, and then use a sharp knife to add slits to the top of the pie.
- Brush the top of the crust with a whisked egg.1 egg
- Put the pie pan in the oven and bake for 35 minutes. The top of the pie will be shiny and golden brown.
Video
Nutrition
Serving: 1serving | Calories: 766kcal | Carbohydrates: 76g | Protein: 21g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Cholesterol: 60mg | Sodium: 969mg | Potassium: 375mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2580IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 5mg