Description
This isn’t just any baked chicken pot pie; it’s a complete comfort food solution for busy weeknights. We’re using a few smart shortcuts (refrigerated pie crust, condensed soup, and pre-cooked chicken) to create a deeply savory, cheesy, and satisfying chicken pie that tastes like it took hours. It features a secret layer of cheese inside and a golden, bubbly crust. This easy chicken pot pie will become your new go-to for a cozy family dinner, guaranteed.
Ingredients
- 1 package (approx. 14 oz) Refrigerated Pie Crusts (2 crusts), at room temperature
- 1 can (10.5 oz) Campbell’s® Cream of Chicken Soup
- 1/2 cup Milk (Whole or 2%)
- 2 cups Cubed Cooked Chicken (Rotisserie chicken is perfect)
- 1 package (12 oz) Frozen Mixed Vegetables (Thawed), about 2 2/3 cups
- 1 cup (about 4 oz) Shredded Sharp Cheddar Cheese, divided
Instructions
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Preheat and Prep Crust: Preheat oven to 400°F (200°C). Let the pie crusts sit at room temperature for 10-15 minutes. Unroll one crust and gently line a 9-inch pie plate, pressing it against the bottom and sides.
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Mix the Creamy Filling: In a medium-sized bowl, stir together the condensed soup, milk, cubed cooked chicken, and the thawed mixed vegetables until thoroughly combined.
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Assemble the Pie: Spoon the chicken mixture evenly into the prepared bottom crust. Sprinkle 3/4 cup of the shredded Cheddar cheese over the top of the filling.
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Top the Pie: Place the remaining pie crust over the filling. Trim any excess dough from the edges. Crimp the edges of the top and bottom crusts together to seal the pie. Using a sharp knife, cut 4-5 slits in the top crust.
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Bake to Golden Perfection: Place the pie on the middle rack of the preheated oven. Bake for 35 minutes, or until the crust is a deep golden brown and the filling is bubbling through the slits.
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Add Final Cheese: Carefully remove the pie from the oven. Sprinkle the remaining 1/4 cup of cheese over the top of the hot crust. Return the pie to the oven for just 1-2 minutes more, until that top layer of cheese is perfectly melted.
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Rest and Serve: Let the pie rest for 5-10 minutes before slicing. This allows the filling to thicken up.
Notes
- Room Temp Crust is Key: Letting your refrigerated pie crusts sit on the counter for 10-15 minutes is crucial! It makes them pliable and prevents them from cracking and tearing as you unroll them.
- Thaw Your Veggies: Thawing the frozen vegetables (run them under cool water in a colander for a minute) ensures your pie cooks evenly.
- The Cheesy Secret: The hidden layer of 3/4 cup cheese inside the pie is the secret to an extra gooey, cheesy result that’s in every bite.
- Crimp and Slit: Don’t skip crimping and slitting! Crimping seals in the filling, while the slits are essential steam vents to prevent the pie from leaking.
- Let it Rest! This is the hardest part, but letting the pie rest for 5-10 minutes before slicing is essential for the creamy filling to thicken up.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Main Course, Dinner, Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6th of pie)
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16.5 g
- Trans Fat: 1.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 105 mg
