One of the most comforting dishes I’ve ever had is Campbell’s chicken pot pie. It’s creamy, cozy, and delicious!
I really think this delicious mix of chicken, vegetables, cheese, and creamy sauce wrapped in crispy crusts is all our soul needs! Also, it’s so easy to make.
If you have leftover chicken in the fridge, you can make your day better and tantalize your taste buds with this delectable meal.
Do you want to learn to make it? Here’s the best chicken pot pie recipe you can find.
Common Ingredient Substitutions
When I don’t have some ingredients to make Campbell’s chicken pot pie, I use a few substitutions!
These are the ones that work best:
I usually use store-bought pie crust, but a homemade version is perfectly fine for this easy recipe. Choose the one you like best or make your own!
Frozen Mixed Vegetables
We can make this recipe with any mix of vegetables, especially if you choose colorful varieties.
Most of the time, I use a package of frozen mixed vegetables that includes peas, carrots, corn, and green beans.
However, I have made versions with fresh vegetables. The result is just as delicious!
If you don’t like cheddar cheese, you can use any other variety you like!
One time, I made this easy chicken pot pie with mozzarella cheese. It was so flavorful and creamy!
Campbell’s Condensed Chicken Soup
As its name suggests, we need Campbell’s cream of chicken soup to make this easy recipe.
However, if you want a healthier version, you can use the 98% fat-free alternative.
Some people also use cream cheese, potato soup, herbs soup, and chicken broth to make the pie’s creamy sauce if they don’t have Campbell’s condensed chicken soup.
Tips to Make the Best Campbell’s Chicken Pot Pie
I want to help you make the best Campbell’s chicken pot pie you’ve ever had! That’s why I’ll also share some tips. Find the below!
- If you don’t have leftover rotisserie chicken, use canned chicken breast. If you have tried this Baked BBQ Chicken Drumsticks Recipe, try using those leftovers to create this recipe!
- Add more milk or a cup of heavy cream to the filling if you want your sauce to be lighter
- Do you want your sauce to be thicker and creamier? Add less milk
- While the pie filling is delicious as it is, you can add some fresh herbs or seasonings, such as thyme, poultry seasoning, or garlic powder, to give it more flavor
- Use leftover turkey instead of chicken to make the most delicious Thanksgiving meal!
How to Freeze Chicken Pot Pie
One of the other things I love about Campbell’s chicken pot pie recipe is that I can make, freeze, and reheat it anytime I want to eat something delicious.
Actually, we can freeze this chicken pot pie for up to 6 months if we store it properly! I just prepare it following the instructions but stop after putting the second pie crust on.
Instead of baking it, I wrap the chicken pot pie tightly in aluminum foil and place it in the coldest part of the freezer.
Generally, this chicken pot pie doesn’t have to be thawed before reheating. That’s why I always place it in a metal or foil pan instead of a glass pie plate.
When I want to eat some, I only replace the foil with a new one and bake for about 30 minutes or until the crust is golden brown.
If I take the uncooked chicken pot pie out of the freezer and thaw it in the fridge overnight, I only bake it half the time!
I really love this easy chicken pot pie recipe! When I make rotisserie chicken, I always save some to fill a pot pie later. My family and I love it!
Also, I think it’s the best way to use Campbell’s cream of chicken soup if you like it.
I Don’t like Green Beans. Can I Use Other Vegetables in This Chicken Pot Pie Recipe?
Yes, of course! You can use a frozen veggies package with any variety you want!
If you don’t like frozen peas or beans, you can substitute them with corn, mushrooms, onion, and more.
Can I Use Other Types of Pie Crusts for This Recipe?
Yes, you can. My favorite alternatives are crescent roll lattice crust, puffed pastry shell, and biscuit crust.
I love golden biscuit crust because it’s crispy, flaky, and delicious. Also, I only need a package of baking mix to make it. It’s perfect for this easy chicken pot pie.
How to Make My Chicken Pot Pie a Golden Flaky Crust?
If you want your pastry shell or pie crust to be golden brown and flaky, brush the top with egg wash before baking.
Can I Freeze Cooked Chicken Pot Pie?
Essentially, yes, you can. However, I don’t recommend it because the chicken pot pie tastes better fresh off the oven.
Campbell's Chicken Pot Pie
One of my favorite comfort dishes is Campbell's chicken pot pie. It's creamy, cozy, and delicious. Try out this recipe and you won’t regret it!
- 1 (14 oz.) package of frozen uncooked pie crust, thawed for 20 minutes
- 1 (10.5 oz.) can of Campbell's condensed cream of chicken soup
- 2 c. cooked chicken, cut into cubes
- 1 c. shredded cheddar cheese
- ½ c. milk
- 1 (12 oz.) package of frozen vegetables (green beans, corn, peas, and carrots), thawed
- ½ tsp. salt (optional)
- ½ tsp. pepper (optional)
- Preheat oven to 400F.
- Take the frozen, uncooked pie crust and place one in the bottom 9-inch pie dish, gently pressing the sides of the crust in to the pie dish. Trim excess crust if needed.
- Combine the milk, cream of chicken soup, cooked chicken, and vegetables in a medium bowl (you can add salt and pepper at this step, but I don't think it's necessary).
- Pour the chicken mixture into the crust-lined pie dish.
- Sprinkle the shredded cheddar cheese on top, leaving a little for garnish when serving.
- Cover the filling with the remaining pie crust. Fold the edges to seal the chicken pot pie.
- Using a sharp knife, cut several slits in the top crust.
- Place in the oven and cook for at least 30 minutes until the crust is golden brown.
- Take it out of the oven and sprinkle on the rest of the cheddar cheese.
- Serve warm to enjoy its delicious and comforting flavor!
Amount Per Serving: Calories: 2822Total Fat: 161gSaturated Fat: 53gTrans Fat: 0gUnsaturated Fat: 94gCholesterol: 64mgSodium: 2908mgCarbohydrates: 294gFiber: 18gSugar: 23gProtein: 50g