This easy chicken pot pie with cream of chicken soup is creamy, savory, and comforting in the best way. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
The filling is rich and thick (thanks to the soup), the top crust bakes up golden and flaky, and those little steam vents make your kitchen smell like Sunday dinner.
INGREDIENTS FOR THE POT PIE
– Refrigerated pie crust
– Campbell’s Condensed Cream of Chicken Soup
– Milk
– Chicken
– Frozen mixed vegetables
– Garlic powder
– Salt and pepper
– Egg
Preheat the oven to 400°F. Unroll one pie crust into a pie plate. Press it gently into the bottom and sides. Brush the bottom crust with egg wash.
STEP 1: PREHEAT AND PREP THE CRUST
STEP 2: MIX THE FILLING
In a bowl, stir together the condensed soup and milk until smooth. Add the cooked chicken, thawed mixed vegetables, garlic powder, salt, and pepper.
STEP 3: FILL THE PIE
Spoon the filling into the prepared pie crust and spread it out so it's in an even layer.
STEP 4: TOP, SEAL, AND VENT
Place the second pie crust on top. Seal the edges by crimping the top and bottom crusts together. Use a sharp knife to cut a few slits in the top crust.
STEP 5: EGG WASH AND BAKE
Brush the top crust with the remaining egg wash. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
PRO TIPS
- Thaw and blot the vegetables so the filling isn't watery
- Bake on a sheet pan to catch any bubbling overflow
- Prep the filling ahead of time and store it covered in the fridge
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.