Campbell's Ultimate Chicken Pot Pie

Submitted by Krista Rich - added 8/21/26

(Originally shared in the Durham 1st Ward Cookbook.)

Ingredients

• 1 package (about 14 oz.) refrigerated pie crust (2 crusts), at room temperature
• 1 can (10 1/2 oz.) Campbell's® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
• 1/2 cup milk
• 2 cups cubed cooked chicken
• 1 package (12 oz.) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 2/3 cups)
• 1 cup shredded Cheddar cheese (about 4 oz.)

Instructions

1. Heat the oven to 400°F. Line the bottom of a 9-in pie plate with 1 pie crust. Trim any excess.
2. Stir the soup, milk, chicken, and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust. Bake for 35 minutes or until the crust is golden brown. Sprinkle the crust with the remaining cheese.