Chicken Pot Pie

Campbell's Chicken Pot Pie Recipe

Four convenient ingredients combine to make a scrumptious pot pie that tastes just as good as Grandma's, without all the time and effort.

At a glance


20 min.


1 hr. 5 min.



Servings: about 3/4 cup each

Bake: 45 min.

Made With

  • Campbell’s® Chicken Gravy

    Campbell’s® Chicken Gravy

  • Swanson® Premium White Chunk Chicken Breast in Water

    Swanson® Premium White Chunk Chicken Breast in Water

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What You'll Need

1 package (about 15 ounces) refrigerated refrigerated pie crust (2 crusts), at room temperature
1 can (10 1/2 ounces) Campbell’s® Chicken Gravy
1 cup frozen peas, thawed
1 cup cubed white potato, boiled or steamed
1 cup sliced cooked carrot
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

How to Make It

  • 1

    Place 1 pie crust into a 9-inch pie plate.

  • 2

    Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust.

  • 3

    Bake at 400°F. for 45 minutes or until the crust is golden brown.

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