Chicken pot pie recipe pillsbury pie crust cream chicken soup

Q: Why does my chicken pot pie get watery?

If your chicken potpie seems runny after its baked, chances are that it wasnt baked long enough. The ingredients need enough bake time to set up and create a thick filling. If your crust is getting too golden or dark before the end of your bake time, place a sheet of foil over the top to keep it from burning.

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.

Table of Contents Show

Ingredients
Instructions
Recommended Recipes
Recently Viewed
What's Trending
Tips from the Pillsbury Kitchens
Nutrition Information
Try These Next
How do you keep the bottom crust of chicken pot pie from getting soggy?
What is the sauce made of in chicken pot pie?
Why does my chicken pot pie get watery?
How does KFC make their pot pies?

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 with 1 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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Steps

1
Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole.
2
In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
3
Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
4

Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

Tips from the Pillsbury Kitchens

tip 1
This super-simple casserole is a great way to use up leftovers. Try our Easy Chicken Pot Pie recipe with turkey and turkey gravy or beef and beef gravy.
tip 2
To thaw frozen mixed vegetables for this simple chicken pot pie recipe, place them in a colander or strainer and rinse with warm water until they are thawed. Drain vegetables well before adding them to the gravy mixture.
tip 3
Use small cookie cutters to create holes in the top pastry crust. Save the cutouts and arrange them on the top crust, leaving the holes open, before baking.

Nutrition Information

610 Calories, 32g Total Fat, 26g Protein, 54g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories610Calories from Fat290

Total Fat32g49%Cholesterol85mg28% Sodium910mg38%Total Carbohydrate54g18%

Dietary Fiber3g12%Sugars4g

Protein26g

Vitamin A30%30%Vitamin C6%6%Calcium6%6%Iron15%15%

Exchanges:

3 Starch; 3 Other Carbohydrate; 1 Vegetable; 2 Lean Meat; 5 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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How do you keep the bottom crust of chicken pot pie from getting soggy?

Remove crust from oven and remove parchment and beans(set aside beans or rice to use the next time you need to blind bake a pie crust). 8. Immediately brush bottom and sides of hot crust with beaten egg. This will help create a moisture barrier, so the crust will not get soggy.

What is the sauce made of in chicken pot pie?

If frozen, make sure to defrost; if refrigerated, bring it to room temperature for about 15 minutes to make it pliable. What is the sauce made of in chicken pot pie? Heavy whipping cream, chicken broth or stock, butter, and all-purpose flour.

Why does my chicken pot pie get watery?

If your chicken potpie seems runny after it's baked, chances are that it wasn't baked long enough. The ingredients need enough bake time to set up and create a thick filling. If your crust is getting too golden or dark before the end of your bake time, place a sheet of foil over the top to keep it from burning.

How does KFC make their pot pies?

But sometimes leftover chicken is used for the pot pies. The chicken is deboned and shredded by hand. The chicken is separated into bags. The pot pies get made throughout the day as needed. We take a pie tin, scoop a mix of sauce/vegetables add chicken and put a flat frozen top on it."

chicken pot pie recipe pillsbury pie crust cream chicken soup