Comfort food doesn’t need to be complicated. This chicken pot pie delivers a flaky crust and creamy filling with minimal effort, thanks to a few smart shortcuts that don’t sacrifice flavor.
I’ve refined this method to use simple, pantry-friendly ingredients—including Campbell’s soup for that rich, velvety base—so you get professional results without the fuss. The filling comes together in one pan, and the crust bakes to golden perfection.
What you’ll love most is how the tender chicken, hearty vegetables, and saucy filling pair with that buttery, flaky top layer. It’s the kind of dish that feels like a hug on a busy weeknight.
Ready in under an hour, this is easy comfort food at its best. Here’s how to make it.
Ingredients for Easy Chicken Pot Pie Recipe Campbell’s Kitchen
Simple pantry staples and a few shortcuts make this comforting dish come together fast.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked Chicken Breast 🍗 | 2 cups | Shredded or diced, rotisserie works great |
| Campbell's Cream of Chicken Soup 🥫 | 1 can | 10.5 oz can, undiluted |
| Campbell's Cream of Celery Soup 🥫 | 1 can | 10.5 oz can, undiluted |
| Frozen Mixed Vegetables 🥕 | 2 cups | Peas, carrots, corn, green beans |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Celery Stalks 🌿 | 2 pieces | Finely diced |
| Garlic Cloves 🧄 | 2 cloves | Minced |
| Chicken Broth 🍲 | ½ cup | Low-sodium preferred |
| Milk 🥛 | ½ cup | Whole or 2% for creaminess |
| Refrigerated Pie Crust 🥧 | 2 sheets | Store-bought, thawed |
| Butter 🧈 | 1 tbsp | Unsalted, for sautéing |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening |
| Salt 🧂 | ½ tsp | To taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Crushed between fingers |
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The soups are the magic here—Campbell’s Cream of Chicken and Cream of Celery give that velvety base without starting from scratch. Any grocery store carries them (look for the red-and-white labels). For the chicken, rotisserie chicken is your best friend—saves cooking time and adds great flavor. The pie crust? Just grab the refrigerated Pillsbury kind (it’s in the dairy section). They’re pre-rolled and ready to go.
No rotisserie chicken? Canned chicken or leftover turkey work just as well. Short on mixed veggies? Frozen peas and carrots are a solid backup. If you’re out of thyme, poultry seasoning at half the amount gets you close. Want it richer? Swap the milk for heavy cream. The broth can be homemade or boxed—just keep it low-sodium so the filling doesn’t get too salty.
This keeps 3-4 days in the fridge, but honestly, it’s best fresh from the oven. To reheat, pop it in a 350°F oven for 15-20 minutes (microwave works too, but the crust won’t be as crisp). Freeze unbaked pies for up to 2 months.
Why You’ll Love This Recipe
- One Pan Magic: I just dump the creamy soups, chicken, and frozen veggies together—no pre-cooking, no fuss.
- Creamy Comfort: That rich, velvety filling from the Campbell’s soups with the flaky crust? Pure cozy in every bite.
- Weeknight Hero: I throw it together after work, pop it in the oven, and dinner’s done by the time the kids set the table.
- Stretches Further: Leftovers taste even better the next day, and it feeds my family of four with zero stress.
Step-by-Step Instructions for Chicken Pot Pie
This method delivers a creamy filling and flaky crust with minimal effort.
Step 1: Sauté the Aromatics for Depth of Flavor
Melt the 1 tbsp Butter in a large skillet over medium heat. Add the finely diced Yellow Onion, 2 pieces Celery Stalks, and minced Garlic Cloves, cooking for 5-6 minutes until the onion turns translucent and the celery softens.
Sprinkle in the 1 tbsp All-Purpose Flour and stir for 1 minute to cook off the raw flour taste. This creates a roux that will thicken the filling beautifully. You’ll notice the mixture start to bubble—that’s your cue it’s ready.
Step 2: Build the Creamy Filling
Stir in the 1 can Campbell’s Cream of Chicken Soup, 1 can Campbell’s Cream of Celery Soup, 0.5 cup Chicken Broth, and 0.5 cup Milk. Add the 2 cups Frozen Mixed Vegetables, 2 cups Cooked Chicken Breast, 0.5 tsp Salt, 0.25 tsp Black Pepper, and 0.5 tsp Dried Thyme.
Bring the mixture to a gentle simmer over medium-low heat and cook for 8-10 minutes, stirring occasionally, until it thickens and the vegetables are tender. The filling should coat the back of a spoon with a rich, velvety texture.
Step 3: Assemble and Bake with the Pie Crust
Preheat your oven to 375°F. Transfer the filling to a 9-inch pie dish or similar baking dish. Unroll the 2 sheets Refrigerated Pie Crust and place one sheet over the filling, gently pressing it into the edges. Cut a few slits in the top to allow steam to escape.
For a golden finish, brush the crust lightly with a little milk or melted butter. Bake for 30-35 minutes until the crust is deep golden brown and the filling is bubbling underneath. If the edges start browning too quickly, cover them with foil.
Step 4: Rest and Serve for the Best Texture
Remove the pot pie from the oven and let it rest for 10 minutes before serving. This allows the filling to set slightly, making it easier to slice into neat portions. The crust will stay crisp while the filling remains creamy.
Serve warm, with each portion showcasing a perfect flaky top and a generous serving of the hearty, comforting filling underneath. The contrast between the buttery crust and creamy interior is what makes this dish so satisfying.
Pro Tips For Making Easy Chicken Pot Pie Recipe Campbell’S Kitchen
- Precook the Onion: Sauté the yellow onion in a little butter until soft before mixing it in—I learned this the hard way after biting into crunchy pieces in my first few attempts.
- Shred the Chicken: Tear the cooked chicken breast into small, even pieces instead of cubing it, so every bite has a little chicken rather than big chunks.
- Thaw the Veggies: Microwave the frozen mixed vegetables for 2-3 minutes to remove excess moisture, or your pie filling will be watery and sad.
- Vent the Crust: Cut a few small slits in the top crust before baking—after burning three batches, I finally figured out this prevents soggy pastry.
Essential Equipment for Great easy chicken pot pie recipe campbells kitchen
Skillet Selection
I always reach for my 12-inch nonstick skillet for the filling—it gives plenty of room to sauté the aromatics without crowding. A heavy-bottomed stainless steel works too, but requires more attention to prevent sticking. 💡
Pie Dish Matters
A 9-inch glass pie dish is my go-to because it conducts heat evenly and lets you monitor the crust’s browning. I’ve also used a ceramic casserole dish with great results—just ensure it’s oven-safe up to 400°F.
Pastry Tools
For the crust, a rolling pin helps smooth out seams if using multiple sheets. A pastry brush is perfect for that buttery topcoat. I keep a sharp paring knife on hand for cutting steam vents cleanly.
Measuring Essentials
Accurate measurements matter here. I use dry measuring cups for the flour and liquid measuring cups for the broth and milk. A set of nesting measuring spoons keeps my spices and small quantities precise.
Oven Thermometer
Oven temperatures can be unreliable. I check mine with a Taylor oven thermometer ($8 at most grocery stores) to ensure 375°F is spot-on. This prevents undercooked crusts or over-browned edges.
Cooling Rack
After baking, transfer your pie to a wire cooling rack. This prevents the bottom crust from getting soggy by allowing air circulation. I wait 10 minutes before slicing for the cleanest portions. ✨
Nutrition Facts
Frequently Asked Questions
Can I use rotisserie chicken for this?
Rotisserie chicken works perfectly and saves time. Use 2 cups of shredded or diced meat from a store-bought bird.
What if my crust browns too quickly?
Cover the edges with foil if they start darkening before the 30-35 minutes are up. This prevents burning while the filling finishes cooking.
Can I make this ahead?
Yes! Assemble the pie, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding 5-10 minutes if cold.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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