Chicken Pot Pie


  • 1 small can of Campbell’s Cream of Chicken
  • 1 bag of frozen mixed vegetables (carrots, beans, corn)
  • 16 oz of chicken, either canned or rotisserie
  • 1 pie crust (2 pieces, top and bottom)
  • 1 tsp of salt


  1. Heat the oven to 450.
  2. Boil the vegetables in a pot on the stove.
  3. Place the bottom pie crust in the pie pan.
  4. Drain the vegetables. If you are using rotisserie chicken, leave a small amount of water. The canned chicken should have enough in it already. 
  5. Mix in the salt, chicken, and cream of chicken with the vegetables.
  6. Put the mixture into the pie pan.
  7. Put the top pie crust on the pie, and poke holes in it.
  8. Put the pie in the oven for 15 minutes.
  9. Leave it in for another 20-30 minutes at 350. 

All ready to eat!

One thought on “Chicken Pot Pie”

  1. I can’t believe that this week was the first time I ever made this recipe! It is so yummy – Sam & I loved it 🙂

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