Easy Chicken Pot Pie with Cream of Chicken Soup
This easy chicken pot pie recipe combines Campbell's cream of chicken soup with pre-made pie crusts for a quick and comforting meal. Perfect for busy weeknights and family gatherings!
Ingredients
- 2 Pillsbury pie crusts store-bought or homemade
- 4 cups shredded cooked chicken rotisserie chicken recommended
- 1 can Campbell's cream of chicken soup 10.5 oz
- 2 cups chicken broth
- 1 cup frozen diced carrots
- 1 cup frozen peas
- 1 cup chopped onions
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 1/2 cup heavy cream
- 1 egg beaten, for egg wash
- 1 tablespoon water for egg wash
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat. Add onions, carrots, and peas. Sauté for 3-5 minutes until softened.
- Sprinkle in flour and stir continuously for 1-2 minutes to form a roux.
- Gradually whisk in chicken broth and heavy cream. Cook until thickened, about 3-4 minutes.
- Stir in shredded chicken, cream of chicken soup, salt, and pepper. Mix well and remove from heat.
- Roll out one pie crust into a 9-inch pie dish. Pour the chicken mixture into the crust and spread evenly.
- Cover with the second pie crust, sealing the edges by crimping with a fork. Cut small slits in the top for steam to escape.
- Brush the top crust with the egg wash mixture (1 beaten egg mixed with 1 tablespoon water) for a golden finish.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for 10-15 minutes before serving to allow the filling to set.
Notes
For a crispier bottom crust, pre-bake it for 10 minutes before adding the filling. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 15-20 minutes for best results. Freeze unbaked for up to 3 months.