Easy Chicken Pot Pie Recipe with Cream of Chicken Soup
Do you want Easy Chicken Pot Pie Recipe with Cream of Chicken Soup? This creamy chicken pot pie recipe is made easy with premade pie dough, frozen vegetables, and a can of Campbell’s Cream of Chicken Soup!
Ingredients
- 1egg (whisked in a small bowl with a fork.)
- 1 packagerefrigerated pie crust (about 14 ounces of refrigerated pie crust (2 crusts), at room temperature)
- 1 cancampbell’s® condensed cream of chicken soup or cream of chicken w/ herbs (10 1/2 ounce can)
- ½ cupmilk (any kind)
- 2 cupscubed cooked chicken (i use rotisserie)
- 1 bagfrozen mixed vegetables (12 ounces (carrots, green beans, corn, peas), thawed (about 2 2/3 cups))
- ½ teaspoongarlic salt
- ¼ teaspoononion powder (optional)
Directions
- 1
Heat the oven to 400°F. Line the bottom of a 9-inch pie plate with 1 pie crust. Brush with egg wash. (save the remaining egg wash for the top crust)
- 2
Stir the soup, milk, chicken, garlic salt, onion powder and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate.
- 3
Place the remaining pie crust over the filling. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
- 4
Bake for 35 minutes or until the crust is golden brown. If crusts begin to brown too quickly, cover it foil or a crust protector.