American Family Dinner

Campbell's Chicken Pot Pie Recipe (Easy Family Favorite)

A creamy dreamy chicken pot pie made with tender chicken, mixed veggies, and a rich Campbell's soup based crust that bakes to golden perfection.

This Campbell's chicken pot pie smells incredible the minute it hits the oven, with buttery crust giving way to a silky, savory filling full of tender chicken and cozy mixed vegetables.

I love making it on busy weeknights or when I want to send leftovers to school lunches the next day, since it reheats beautifully and feels special without being fussy.

One batch always turns into a little family ritual, with everyone grabbing a slightly crooked slice and extra sauce on the side.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time40 mins

🕐Total Time55 mins

🍰Servings8 slices

🇺🇸CuisineAmerican

🔢Calories~340 per slice

Ingredients

Crust

2 sheets frozen puff pastry, thawed

1 large egg beaten with 1 tablespoon water for egg wash

1 teaspoon coarse salt for sprinkling

Filling

1.5 cups low sodium chicken broth

1 can 10.5 oz condensed cream of chicken soup

1 can 14.5 oz cream of mushroom soup

1 cup half and half or whole milk

1 teaspoon dried thyme

1 teaspoon garlic powder

1/2 teaspoon black pepper

3 cups cooked shredded chicken

1 cup frozen mixed vegetables, thawed and drained

1/2 cup diced cooked bacon or turkey bacon, optional

2 tablespoons all purpose flour for thickening

To Serve

Fresh parsley chopped

Extra salt and pepper to taste

Substitutions & Variations

★Use gluten free puff pastry and a gluten free flour blend for a gluten free version.

★Swap cream of chicken and mushroom soup for a dairy free soup and use oat milk.

★Replace chicken with turkey or cooked rotisserie chicken for variety.

★Add frozen corn and peas instead of mixed vegetables for extra color and sweetness.

Step-by-Step Instructions

1

Preheat oven and prep pans

Preheat your oven to 400°F. Line a baking sheet with parchment paper and place your thawed puff pastry sheets on it to prevent slipping.

2

Make the creamy filling on the stovetop

In a medium saucepan whisk together chicken broth, cream of chicken soup, cream of mushroom soup, half and half, flour, thyme, garlic powder, and pepper. Cook over medium heat, stirring often, until the mixture simmers and thickens, about 3 to 4 minutes.

3

Combine chicken and vegetables

Stir in the shredded chicken, thawed mixed vegetables, and bacon if using, and cook just until heated through. Taste and add a pinch more salt or pepper if needed, then remove from heat.

4

Roll out and cut the bottom crusts

Place one puff pastry sheet on a clean surface and roll gently to smooth. Cut a generous circle to fit your baking dish, leaving a slight overhang. Press the pastry into a 9 inch pie plate and trim excess.

5

Fill the pie

Pour the hot chicken mixture into the prepared crust, mounding slightly in the center, and smooth the top so it is level.

6

Add the top crust and seal

Lay the second puff pastry sheet over the filling. Gently press the edges with a fork or your fingers to seal, then trim excess dough and tuck the edges under for a rustic look.

7

Vent and egg wash the crust

Cut a few slits in the top crust for steam to escape. Brush the entire surface with the beaten egg mixture and sprinkle with coarse salt.

8

Bake until golden and bubbling

Bake in the preheated oven for 25 to 30 minutes, until the crust is deep golden brown and the filling is gently bubbling around the edges.

9

Rest before slicing

Let the pot pie rest on a wire rack for 10 minutes so the thickened filling sets and the slices hold their shape.

10

Serve and garnish

Place slices on plates, sprinkle with fresh parsley, and offer extra salt and pepper at the table for a finished look.

Pro Baker Tips

✓For extra flaky layers, chill the puff pastry for 10 minutes before rolling.

✓If the filling seems very loose, let it simmer a minute or two longer before filling the pie.

✓Reheat leftovers in a 350°F oven for 10 to 15 minutes to refresh the crust.

Storage & Serving Notes

◆Store leftovers in an airtight container in the fridge for up to 3 days.

◆Reheat individual slices in the microwave or the whole pie in a 350°F oven until hot and crisp.

Serving Suggestions

Serve this classic pot pie with a simple green salad and roasted potatoes for a cozy meal the whole family will love.

›Pair with a side of steamed green beans and garlic mashed potatoes.

›Offer a small bowl of mixed greens with a light vinaigrette to balance the richness.

›Add a slice of crust on the side for a fun dipping bite.

Frequently Asked Questions

Can I make this ahead and freeze it?

Yes, assemble the pie, wrap the whole dish tightly in plastic wrap and foil, then freeze for up to 2 months. Bake from frozen, adding 15 to 20 minutes to the cook time until hot and bubbly.

What if I don’t have puff pastry?

Use refrigerated biscuit dough rolled out and cut into strips for a rustic topping, or a sheet of pre rolled pie crust.

Can I make this dairy free?

Use dairy free cream soups and a plant based milk, and choose a dairy free butter crust or gluten free option.

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Go Make It!

This easy Campbell's chicken pot pie brings comfort to the table with minimal fuss, so you can enjoy more time smiling with the people you love.