Chicken pot pie is a comforting classic, and using Campbell's condensed cream of mushroom soup offers a shortcut to a flavorful, creamy filling without sacrificing taste. This recipe uses the iconic Campbell's soup to create a quick and easy version of this beloved dish, perfect for busy weeknights or a cozy weekend meal. We'll even address some common questions you might have about making this recipe a success!
What are the ingredients for a Campbell's Soup Chicken Pot Pie?
The beauty of this recipe lies in its simplicity. The ingredient list is short and readily available, making it a perfect choice for even novice cooks. You'll need:
- 1 can (10.75 ounces) Campbell's Condensed Cream of Mushroom Soup
- 1 cup milk
- 1 cup cooked chicken, shredded or diced (rotisserie chicken is a fantastic time saver!)
- 1 cup frozen mixed vegetables (peas, carrots, corn are classic choices)
- 1 package (14.1 ounces) refrigerated pie crusts (or your homemade favorite!)
- 1 egg, beaten (for egg wash)
How do I make a Campbell's Soup Chicken Pot Pie?
This recipe is incredibly straightforward:
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Preheat your oven to 400°F (200°C). This ensures your pie crust is perfectly golden brown and the filling is thoroughly heated.
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Combine the soup and milk: In a medium bowl, whisk together the Campbell's Cream of Mushroom Soup and milk until smooth. This creates a creamy base for your pot pie.
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Add the chicken and vegetables: Stir in the shredded chicken and frozen mixed vegetables. No need to thaw the vegetables; they'll cook perfectly in the oven.
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Assemble the pie: Pour the chicken and vegetable mixture into a 9-inch pie plate. Top with the pie crust, crimping the edges to seal. Cut several slits in the top crust to allow steam to escape.
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Egg wash (optional): Brush the top crust with the beaten egg for a beautiful golden-brown finish. This step adds a nice sheen and helps the crust brown evenly.
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Bake: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
Can I use different kinds of Campbell's soup?
While Cream of Mushroom is traditional and works wonderfully, you can experiment! Cream of Chicken soup will create a richer, more chicken-forward flavor profile. Cream of Celery soup adds a subtle earthiness. However, remember that the flavor of the soup will significantly impact the overall taste of the pot pie.
What kind of chicken should I use?
You can use any cooked chicken you prefer. Leftover roasted chicken is perfect, as is shredded rotisserie chicken (a convenient shortcut!). Avoid using raw chicken, as it won't cook thoroughly in the baking time allotted for this recipe.
Can I make this recipe ahead of time?
You can assemble the pot pie ahead of time and refrigerate it until ready to bake. Just add about 10-15 minutes to the baking time to account for the chilling. However, it’s generally best to bake this dish fresh for optimal texture and flavor.
What are some variations I can try?
Feel free to personalize this recipe! Add some sautéed mushrooms or onions for extra flavor and texture. Use different vegetables, such as diced potatoes or broccoli. A sprinkle of herbs, like thyme or rosemary, adds a delicious aromatic touch. Experiment and find your favorite combination!
This Campbell's Soup Chicken Pot Pie recipe is a fantastic starting point for your culinary adventures. Its ease and deliciousness make it a winner for any occasion. Enjoy!
