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

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

Instructions

1. 1Preheat 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. 2Make 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. 3Combine 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. 4Roll 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. 5Fill 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. 6Add 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. 7Vent 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. 8Bake 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. 9Rest 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. 10Serve and garnish

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