Image of Campbell’s Chicken Pot Pie
Before we get our hands dirty, let’s admire the beauty of this pie. Just look at it. Isn’t it a sight for sore eyes?
Ingredients
Alright, folks! Here’s what you’ll need to make this delightful dish that your taste buds will thank you for:
- 1 can (10.5 oz) Campbell’s Cream of Chicken Soup
- 1 ½ cups cooked chicken, chopped (feel free to use leftovers, we won’t tell!)
- 1 cup frozen mixed vegetables (peas, carrots, corn—whatever tickles your fancy)
- 1 cup milk
- 1 package (9-inch) refrigerated pie crusts (because we’re classy like that)
- Salt and pepper to taste (a pinch of each—don’t overdo it, we’re not making it rain!)
Instructions
Now, for the fun part—cooking! Follow these simple steps, and you’ll have a delicious meal quicker than you can say “pot pie!”:
- Preheat your oven to 425°F (that’s about 220°C for our metric friends).
- In a mixing bowl, combine the Campbell’s Cream of Chicken Soup, chopped chicken, frozen mixed veggies, and milk. Stir it up like you mean it!
- Season the mixture with salt and pepper to taste. You want it just right—think Goldilocks, not too hot, not too cold.
- Place one pie crust in a 9-inch pie dish (don’t worry, it’ll fluff up nicely). Pour the chicken mixture into the crust—it should resemble something you’d want to dive into face-first.
- Cover it with the second pie crust, crimping the edges to seal in all the deliciousness. Cut a few slits in the top to let the steam escape because nobody wants a pie explosion!
- Bake in the preheated oven for about 30-35 minutes, or until the crust is golden brown and your kitchen smells like a dreamy food paradise.
Once it’s out of the oven, let it cool for a few moments (patience is a virtue, my friend). Slice it up and serve. Watch as your friends and family dive into this culinary masterpiece with eyes wide in delight! Enjoy your cozy and oh-so-satisfying Chicken Pot Pie—your taste buds will be throwing a party!