Chicken Pot Pie Noodle Recipe Using Campbell's Soup

Turn leftover chicken into the ultimate comfort food.  Our Cream of Chicken soup adds perfect flavor and the creamiest texture.  Just stir in chicken, veggies and some cheese of course!   Using a double crust (for the top and bottom) is what makes this the Ultimate Pot Pie, giving you extra crust to soak up the luscious sauce.  You may just want to make two of these and freeze one for the days that you just don't want to cook.  Click on "recipe tips" below for complete instructions.

Ingredients

cost per recipe: $8.75

• 1 package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature
• 1 can (10 1/2 ounces) 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 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 2/3 cups)
• 1 cup shredded Cheddar cheese (about 4 ounces)

Instructions

• Tips

  • Make Ahead Freezer Meal: Omit or reserve 1/4 cup cheese as an optional topping.  Assemble as directed, wrap tightly and freeze.  From frozen, bake, covered, at 400°F. for 1 hour.  Uncover.  Bake, uncovered, for 45 minutes more or until golden brown.  Or, thaw in the refrigerator and bake, covered, for 50 minutes, then uncover and bake for 35 minutes more or until golden brown.  Sprinkle with the optional cheese, if desired.
  • Easy Substitution: Substitute 2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

• Step 1

  Heat the oven to 400°F.  Line the bottom of a 9-inch pie plate with1 pie crust.  Trim any excess.

• Step 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.

• Step 3

  Bake for 35 minutes or until the crust is golden brown.  Sprinkle the crust with the remaining cheese.

Reviews

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• Love this recipe.. here's just one simple upgrade :)

  Phyllis E.

  January 29, 2017

  I have made this for years but we like a bit more of the saucy cream base so I add a can of cream of potato to the existing recipe as well as a bit more milk.

• Delicious

  Kim G.

  November 12, 2018

  I just added about 1/4 teaspoon of Thyme and YUM.

• Cornbread

  Sandra H.

  November 2, 2018

  Super simple ad delicious. I added 1 small diced potato (I pre cooked to make sure potatoes would not be crunchy) used a can of mixed vegetables drained(had on hand). Will definitely make this again.

• Yummy!

  Sheila R.

  January 13, 2019

  I tried this recipe today!....delicious:) it was very easy to make. My family loved it. They even got seconds. We will be adding this to our dinner menu periodically.Thanks Campbell's.

• New Family Favorite!!!

  Stephanie M.

  October 3, 2018

  Couldn't figure out what to do with leftover rotisserie chicken that just sat in the refrigerator and then I found this recipe. It has become an instant hit in our family and I make it at least twice a month. I always make two because whatever's leftover gets grabbed for lunches.The only change I made is to split another can of cream of chicken soup between the two pies (no extra milk) as it adds a little extra creaminess to the pies.....beyond delicious!!!

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Chicken Pot Pie Noodle Recipe Using Campbell's Soup

Source: https://www.campbells.com/recipes/ultimate-chicken-pot-pie/

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