Campbell's Kitchen Home > Recipes > Chicken Pot Pie

Chicken Pot Pie

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Zero in on family preferences as the vegetables of choice for a homemade pot pie.

1 package (15 ounces) refrigerated pie crust (2 crusts)

1 can (10 1/2 ounces) Campbell's® Chicken Gravy

3 cups cooked cut-up vegetables *

2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained

  • Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Place 1 pie crust into a 9-inch pie plate.
  • Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust.
  • Bake at 400°F. for 45 minutes or until the crust is golden brown.
  • *Use a combination of sliced carrots, peas and cubed potatoes.

Ratings & Reviews

(13) Average rating from 13 members

  • Submitted by: Chante H.

    Date: 08/03/2009

    This was very easy and a huge hit!!! I will be making this again. Loved it!!!

  • Submitted by: henrietta n.

    Date: 06/08/2009

    I like this recipe a lot. I used canned vegetables and Campbell's Ccream of Chicken soup. My family thinks it great.

  • Submitted by: Betty W.

    Date: 02/12/2009

    When in a hurry I used 3 small cans of mixed veggies, but I always use fresh chicken. 3 pre cooked chicken breasts feeds my family of 5.

  • Submitted by: Katherine J.

    Date: 07/04/2008

    A recipe my whole family loved!

Reviews 1-4 of 7

1 2

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Nutritional Information

Nutrition Information: Original Recipe*
Calories 446
Total Fat 24g
Saturated Fat 4g
Cholesterol 21mg
Sodium 897mg
Total Carbohydrates 44g
Dietary Fiber 3g
Protein 13g
Vitamin A 82%DV
Vitamin C 9%DV
Calcium 3%DV
Iron 11%DV
(13)

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At a Glance

Prep: 20 minutes

Bake: 45 minutes

Makes: 6 servings


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